Chicken Fajitas

Ingredients:

• 1/3 C lime juice
• 1 T minced garlic
• 1 T Worcestershire sauce
• 1/2 T brown sugar
• 1 minced jalapeno
• 1/4 C vegetable oil
• 1 1/2 T minced cilantro
• 1 1/2 lb chicken
• 1 red onion
• 1 red pepper
• 1 green pepper
• flour tortillas
• salt
• pepper

Chicken:

Cut the chicken breasts in half by thickness. Mix the lime juice, garlic, Worcestershire sauce, brown sugar, jalapeno, oil, and cilantro with 1 tsp each salt and pepper. Set aside 1/4 C of this mixture and add another 1 tsp of salt to the rest. Marinate the chicken in the rest for 15 minutes, then pat as dry as you can with paper towels (this will be messy - you can skip this if you're grilling, which makes things much easier). Cook the chicken on medium-high for three minutes on each side, then reduce heat to medium and cook for another five minutes. Let rest for five minutes, then slice into strips and mix with half the reserved marinade.

Vegetables:

Slice the red onion into thick slices (1/4 - 1/2 inch thick). Quarter and seed the peppers. Rub the vegetables with oil and sprinkle with salt and pepper and arrange in a single layer in a large baking dish. Broil until the peppers are charred, ~8 minutes, then take the peppers out, flip the onion slices over, and broil for another five minutes. Slice the peppers into strips, separate the onion into rings, and mix with half the reserved marinade (from the chicken).

The tortillas can be wrapped in foil and put on a lower rack while the vegetables broil to heat them up properly.