Chicken Fajitas for Gas Grill

Name: Chicken Fajitas for Gas Grill
Total time: 75 min
Ingredients: 1/3 cup lime juice, from 2 to 3 limes; 6 tablespoons vegetable oil; 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon); 1 tablespoon Worcestershire sauce; 1 1/2 teaspoons brown sugar; 1 jalapeño chile, seeds and ribs removed, chile minced; 1 1/2 tablespoons minced fresh cilantro leaves; Salt; ground black pepper; 3 boneless, skinless chicken breasts (about 1 1/2 pounds), trimmed of fat, tenderloins removed, breasts pounded to 1/2-inch thickness; 1 large red onion (about 14 ounces), peeled and cut into 1/2-inch-thick rounds (do not separate rings); 1 large red bell pepper (about 10 ounces), quartered, stemmed, and seeded; 1 large green bell pepper (about 10 ounces), quartered, stemmed, and seeded; 8 - 12 plain flour tortillas (6-inch)

www.americastestkitchen.com

Dry, stringy chicken breasts and limp, tasteless vegetables desperately need a truckload of toppings. How about chicken fajitas that taste great on their own?

Keywords

Main Courses
Mexican
Latin America & Caribbean
Chicken
Vegetables
Poultry
Fruits & Vegetables
Grilling & Barbecue

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Cooking tools:

Grill
Grill brush
Instant-read thermometer
Tongs
Pastry brush
Chef's knife
Paring knife
Cutting board
Mixing bowl
Whisk
Measuring cup
Measuring spoon
Plastic wrap
Aluminum foil
Kitchen towel
Plate
Serving platter
Refrigerator

Ingredients

1/3 cup lime juice, from 2 to 3 limes
6 tablespoons vegetable oil
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon Worcestershire sauce
1 1/2 teaspoons brown sugar
1 jalapeño chile, seeds and ribs removed, chile minced
1 1/2 tablespoons minced fresh cilantro leaves
Salt
ground black pepper
3 boneless, skinless chicken breasts (about 1 1/2 pounds), trimmed of fat, tenderloins removed, breasts pounded to 1/2-inch thickness
1 large red onion (about 14 ounces), peeled and cut into 1/2-inch-thick rounds (do not separate rings)
1 large red bell pepper (about 10 ounces), quartered, stemmed, and seeded
1 large green bell pepper (about 10 ounces), quartered, stemmed, and seeded
8 - 12 plain flour tortillas (6-inch)