Grilled Chicken Fajitas

I am usually not a huge fan of fajitas, but I am now a fajita lover because of this recipe. It was really easy and the flavors were awesome!

Adapted from Annie's Eats

Ingredients:

1/3 cup freshly squeezed lime juice

6 tbsp. vegetable oil, divided

3 cloves garlic, minced or pressed

1 tbsp. Worcestershire sauce

1½ tsp. brown sugar

1 jalapeño, seeded, ribbed and diced

1½ tbsp. minced fresh cilantro

1 tsp. salt

¾ tsp. pepper

2-3 boneless, skinless chicken breasts, cut into strips

1 large red onion (about 14 oz.), sliced into ½-inch thick slices, rings not separated

2 large bell peppers (about 10 oz. each), stemmed, quartered and seeded

8-12 (6-inch) flour tortillas

Directions:

In a medium bowl, whisk together the lime juice, 4 tablespoons of the vegetable oil, garlic, Worcestershire sauce, brown sugar, jalapeño, cilantro, salt and pepper. Reserve ¼ cup of the marinade; set aside. Place the chicken strips in the marinade, cover with plastic wrap and refrigerate for 15 minutes. Remove the chicken from the marinade and transfer to grill. I used my countertop grill (aka.George Forman); discard the left over marinade. Cook chicken on grill until browned and internal temperature is 160 degrees. Remove chicken and cover with foil. Place the onion rounds and peppers on the grill. Cook onions and peppers until spottily charred and crisp-tender, about 8-12 minutes, turning once or twice as needed. When the chicken and vegetables are done, transfer them to a large plate and tent with foil to keep warm.
In 2 or 3 batches, transfer the tortillas in a single layer to the now empty grill. Cook until warm and lightly browned, about 20 seconds per side. When the tortillas are done, wrap them in a clean kitchen towel or foil.
Separate the onions into rings and slice. Place them in a medium bowl. Slice the bell peppers lengthwise into ¼-inch strips and add them to the bowl with the onions. Add chicken to peppers and onions. Pour the reserved marinade onto the ingredients and stir to combine. Microwave for 1 minute to heat through. Arrange the chicken and vegetables on a large platter with the warmed tortillas and serve with toppings (sour cream, salsa, cheese).