Week 48, Recipe 5: Grilled Chicken Fajitas

NOTES

• Recipe modified from Annie's Eats, adapted from The Way the Cookie Crumbles, original recipe from Cooks Illustrated

INGREDIENTS

• 1/3 cup freshly squeezed lime juice
• 6 tbsp. vegetable oil, divided
• 3 cloves garlic, minced
• 1 tbsp. Worcestershire sauce
• 1½ tsp. brown sugar
• 1 jalapeño, seeded, ribbed and diced
• 1 tbsp. minced fresh cilantro
• 1 tsp. salt
• ¾ tsp. pepper
• About 1 - 1 1/2 lbs chicken breasts
• 1 large red onion, sliced into ½-inch thick slices, rings not separated
• 2 large bell peppers, yellow, red or orange, stemmed, quartered and seeded
• Flour tortillas
• Other desired toppings - avocado, sour cream, salsa, etc.

DIRECTIONS
1. 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 breast halves in the marinade, cover with plastic wrap and refrigerate for at least 15 minutes.
2. Brush both sides of the onion rounds and peppers with the remaining 2 tablespoons vegetable oil. Season with salt and pepper.
3. Meanwhile, heat one side of grill to medium-high heat and the other side to medium-low.
4. Remove the chicken breast halves from the marinade and grill until well browned on both sides over the medium-high side. Grill the onion rounds and peppers on a grill rack on the medium-low if you have one 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.
5. Warm tortillas on the grill or wrapped in a moist clean kitchen towel in the microwave.
6. Separate the onions into rings and 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 2 tablespoons of the reserved unused marinade and toss well to combine. Slice the chicken into ¼-inch strips and toss with the remaining 2 tablespoons of reserved marinade in another bowl. Arrange the chicken and vegetables on a large platter with the warmed tortillas and serve.