Grilled Chicken Fajitas

(Or if you're like me -  Stovetop Chicken Fajitas)  I will post both directions - mine will be in bold.  Someday I hope to have a griddle so that I can actually grill on the stove, but until then this will have to do.  

This is one of my favorite recipes and Mark's too.  It's a big deal around here if Mark actually says he likes something!

1/3 c. freshly squeezed lime juice

6 T. olive oil, divided

3 cloves garlic, minced

1 T. Worcestershire sauce

1 1/2 tsp. brown sugar

1 jalapeno, seeded, ribbed, and diced (I don't use this and it still tastes great)

1 1/2 T. fresh cilantro, minced

1 tsp. salt

3/4 tsp. pepper

3 boneless, skinless chicken breasts, butterflied (6 halves total) (I half my halves so I have 12 pieces)

1 large red onion, sliced into 1/2-inch thick slices, rings not separated (Since I don't grill I just cut the onion in strips like you do when you saute them.  And I do separate them)

2 large bell peppers, stemmed, quartered, and seeded (same thing here - I cut the pepper into thin strips)

8-12 (6-inch) flour tortillas

In a medium bowl, whisk together the lime juice, 4 T. oil, garlic, Worcestershire sauce, brown sugar, jalapeno, cilantro, salt and pepper. Reserve 1/4 cup of the marinade; set aside. Place the chicken breast halves in the marinade, cover with plastic wrap and refrigerate for 15 minutes. 

Meanwhile, fire up your grill. For a gas grill*, light all burners on high, cover and heat grill until hot. Leave one burner on medium-high and turn the rest down to medium/medium-low. (ignore if you're doing it my stovetop way)

Remove the chicken breast halves from the marinade and transfer to the hotter side of the grill (In a skillet add a little olive oil, so the chicken won't stick.  Add the chicken pieces in a single layer); discard the left-over marinade. 

Brush both sides of the onion rounds and peppers with the remaining 2 T. oil. Season with salt and pepper. Place the onion rounds and peppers on the cooler side of the grill. Cook onions and peppers until spottily charred and crisp-tender, about 8-12 minutes, turning once or twice as needed. (I don't brush them with oil, but I do season with salt and pepper.  I saute the onion and pepper strips on medium in about 1-2 tbsp olive oil until tender and brownish looking - kind of like the stove top version of charred)

Cook the chicken until it is well browned, 3-4 minutes. Using tongs, flip the chicken and continue grilling until it is no longer pink inside. (basically yeah, just in a skillet rather than a grill. I cook it on medium high/high.  It takes a little longer and I flip a few times just to make sure its all done and to avoid one side getting burned).

When the chicken and vegetables are done, transfer them to a large plate and tent with foil to keep warm.

Warm your tortillas, either on the grill or on the stove or oven, and wrap them in a clean kitchen towel or foil.

Separate the onions into rings and place them in a medium bowl. Slice the bell peppers lengthwise into 1/4-inch strips and add them to the bowl with the onions. (Obviously you don't have to do that part) Add 2 T. of the reserved unused marinade and toss well to combine. Slice the chicken into 1/4-inch strips and toss with the remaining 2 T. of reserved marinade in another. Serve with the warmed tortillas and additional toppings of your choice.