Grilled Chicken Fajitas

Grilling season has just about seen it's last. But we ate this so often this summer, I had to put it up. I have to grill at least once more.

Grilled Chicken Fajitas
Adapted from Annie's Eats

For the marinade:
2/3 cup freshly squeezed lime juice
1/2 cup TB vegetable oil
4 cloves minced garlic
2TB Worcestershire sauce
3 tsp brown sugar
2 jalapeños, seeded, ribbed and diced
3 TB minced fresh cilantro
2 tsp salt
1 1/2 tsp pepper


3 boneless, skinless chicken breasts, butterflied (6 halves total)
1 large red onion sliced into ½-inch thick slices
2 large bell peppers, stemmed, seeded, cut into strips
2 TB vegetable oil
8-12 (6-inch) flour tortillas

Directions:
Whisk together the ingredients for the marinade.

Set aside 1/2 of the marinade.

Pour the other 1/2 of the marinade into a large ziploc bag and add the butterflied chicken. Allow to marinate in the refrigerator for 15-30 minutes.

Grill the chopped onions and peppers in 2 TB oil in a cast iron skillet. You can cook them on the grill grates, but I found it easier to just use the cast iron skillet on the side burner of my grill.
Heat your grill on high for about 10 minutes. Turn burners down to medium high. Add the chicken (discard the marinade) to the grates and grill until cooked through.
Remove the chicken from the grill and slice into 1/4" strips.

Toss chicken and veggies with reserved marinade. Cover with foil to keep warm.

Grill tortillas about 30 seconds per side. Wrap in a towel after grilling or they will dry out.

Serve fajitas with cheese, sour cream and salsa.

Yum!