This recipe works well on the grill but can be done on the stove top if you have a large stove-top-grill or flat pan.  If preparing inside, tortillas can be heated up by first running them under water for a second then microwaving for 30 seconds to soften them up.  The featured picture for this recipe was actually quesadillas made the following day with the filling (I almost think the filling’s better the second day).  To make the quesadillas, heat a flat pan over the stove, place a softened tortilla on the pan and layer half with the fajita filling and some shredded cheddar cheese.  Fold empty half over the filled half and heat until tortilla begins to brown.  Flip tortilla over and heat the alternate side until brown and serve.

• ⅓ cup lime juice from 2-3 limes
• 6 Tablespoons vegetable oil, divided
• 3 medium garlic cloves, minced1 Tablespoon Worcestershire sauce
• 1½ teaspoons brown sugar
• 1 jalapeno chile, seeds and ribs removed, chili minced
• 1½ Tablespoons minced fresh cilantro leaves
• Table salt and ground black pepper
• 3 boneless, skinless chicken breasts (about 1 ½ lbs.), pounded to ½-inch thickness
• 1 large red onion, peeled and cut into ½-inch-thick rounds (do not separate rings)
• 1 large red bell pepper, quartered, stemmed and seeded
• 1 large green bell pepper, quartered, stemmed and seeded
• 8-12 flour tortillas

1. Prepare marinade: In a medium bowl, whisk together lime juice, 4 Tablespoons oil, garlic, Worcestershire sauce, brown sugar, jalapeno, cilantro, 1 teaspoon salt and ¾ teaspoon pepper.  Reserve ¼ cup of the marinade in a small bowl; set aside. Add another teaspoon salt to the remaining marinade.  Place chicken in the marinade; cover with plastic wrap and refrigerate 15 minutes.
2. Preheat grill: Meanwhile, preheat grill and clean.  Leave one side of grill on high but reduce the other side to medium.
3. Cook vegetables: Brush both sides of the onion rounds and peppers with remaining 2 Tablespoons oil and season with salt and pepper. Place onion rounds and peppers (skin side down) on the cooler side of the grill.  Cook peppers until spottily charred and crisp-tender, 8-10 minutes, turning once or twice as needed; cook onions until tender and charred on both sides, 10-12 minutes, turning every 3 to 4 minutes.
4. Cook chicken: While vegetables cook, prepare chicken: remove chicken from the marinade and place on the hotter side of the grill; discard remaining marinade.   Cook chicken on first side until well browned, 4-5 minutes; using tongs, flip chicken and continue grilling until chicken is no longer pink when cut into with a paring knife or registers at 160°, 4-5 minutes longer.
5. When chicken and vegetables are done, transfer to a large plate; tent with foil to keep warm.
6. Prepare tortillas: Working in 2 or 3 batches, place tortillas in a single layer on the cooler side of the now-empty grill and cook until warm and lightly browned, about 20 seconds per side.  When done, wrap in a kitchen towel or large sheet of foil.
7. Pulling it all together: Separate onions into rings and place in a large bowl; slice peppers lengthwise into ¼-inch strips and add to onions; slice chicken into ¼-inch strips and add to onions and peppers. Add the reserved unused marinade (from step 1) to the mixture and toss well to combine.   Arrange chicken and vegetables on a large platter and serve with warm tortillas, passing accompaniments (salsa, shredded cheddar cheese, sour cream, guacamole, cilantro and limes) separately.