Seriously The Best Chicken Fajitas

We absolutely love grilling food outside on our balcony when the weather is warm. Surprisingly, it has been very spring like here in the twin cities, so we have been grilling our food a lot. Since Dr. Sweetpea said he had a huge craving for awesome chicken fajitas, I decided to try out the Chicken Fajita marinade in my Science of Good Cooking Cookbook. We were not disappointed with the end result. We actually made these chicken fajitas three times in two weeks!

Chicken Fajitas

(Source: The Science of Good Cooking)

6 tablespoons vegetable oil
1/3 cup lime juice
1 jalapeno chile, stemmed, seeded, and minced
1 1/2 tablespoons minced fresh cilantro (we omitted since we both hate cilantro)
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 1/2 teaspoons packed brown sugar
Salt and Pepper
1 1/2 pounds boneless, skinless chicken breasts (or thighs) cut into equal sized pieces
1 large red onion, peeled and cut into 1/2 inch thick rounds (do not separate rings)
2 large bell peppers, quartered, stemmed and seeded

Whisk 1/4 cup oil, lime juice, jalapeno, cilantro, garlic, Worcestershire, sugar, 1 teaspoon salt, and 3/4 teaspoon pepper together in a bowl. Reserve 1/4 cup marinade and set aside. Place marinade and chicken in 1 gallon zipper lock bag and toss to coat; press out as much air as possible and seal bag. Refrigerate for at least 15 minutes. flipping bag halfway through marinating. Brush both sides of onion rounds and peppers with remaining 2 tablespoons of oil and salt and pepper both sides. Grill the chicken until it's done. Then grill the vegetables until they are nice and brown on both sides. Serve with warm tortillas.