1/3 cup lime juice (from 2-3 limes)
6 Tbsp. oil
3 medium garlic cloves, minced or pressed, (about 1 Tbsp.)
1 Tbsp. Worcestershire sauce
1 ½ tsp. brown sugar
1 jalapeno chile, seeds and ribs removed, chile minced
1 ½ Tbsp. minced fresh cilantro leaves
Salt and pepper
3 boneless, skinless chicken breasts (about 1 ½ lbs. – 6 breast halves), trimmed and pounded to ½ inch thickness
1 large red onion (14 oz), peeled and cut into ½ inch thick rounds (don’t separate rings)
1 large red bell pepper (about 10 oz.), quartered, stemmed and seeded
1 large green bell pepper, prepared same as above
8-12 flour tortillas (6 inch)
Marinade:
Whisk together in medium bowl, lime juice, 4 Tbsp. oil, garlic, Worcestershire, brown sugar, jalapeno, cilantro, 1 tsp. salt, and ¾ tsp. pepper. Reserve ¼ cup marinade in small bowl; set aside. Add another tsp. salt to remaining marinade. Place chicken in marinade; cover with plastic and refrigerate for 15 minutes.
Fajitas:
Adjust one oven rack to upper-middle position (about 8 inches from heating element) and second rack to lower-middle position; heat the broiler
Brush both sides of onion rounds and peppers with 2 Tbsp. oil and season with salt and pepper. Arrange onion rounds and peppers (skin-side up) in a single layer on rimmed baking sheet, (I cover the sheet with parchment, but this can be risky under the broiler). Wrap tortillas in foil, divided between two packets.
Remove chicken from marinade, pat dry and discard marinade. Heat remaining 2 tsp. oil in 12 inch non-stick skillet over medium-high heat until just beginning to smoke. Swirl oil to coat pan, then arrange chicken smooth side down in a single layer in the pan; cook without moving chicken for 3 minutes, or till well browned. Flip chicken and brown the other side, about 2 minutes. Reduce heat to medium and continue to cook, turning chicken, until chicken isn’t pink or registers 160 degrees in its thickest part, 3 to 5 minutes longer. Transfer chicken to large plate and let rest 5 minutes.
While chicken cooks, place baking sheet with veggies in oven to broil at the same time you place the tortilla packets on the lower oven rack. Broil veggies till spotty charred and peppers are crisp tender, about 6 minutes. Make certain not to cook the veggies too long cuz they can get mushy. Transfer peppers to cutting board. Flip onions and continue to broil til charred and tender, about 2 minutes longer. Turn off broiler and let tortillas hang out in the oven, if necessary to keep warm.
Separate onions into rings and place in medium bowl; slice bell peppers lengthwise into ¼ inch strips and put in bowl with onions. Add 2 Tbsp reserved, unused marinade to veggies and toss to combine. Slice chicken into ¼ inch strips and toss with remaining 2 Tbsp. reserved marinade in separate bowl; arrange chicken and veggies on large platter and serve with tortillas and other fajitas fixins. Your kitchen will smell like heaven and your fajitas will taste fabulous!
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