• 1/3 cup lime juice - 2 limes
• 4 Tbsp vegetable oil
• 3 med garlic cloves - minced (1 Tbsp)
• 1 Tbsp Worcestershire sauce
• 1 1/2 tsp brown sugar
• 1 jalapeno chile - minced (add seeds & ribs for more heat)
• 2 Tbsp fresh cilantro leaves - minced
• 1 tsp salt
• 3/4 tsp black pepper
• 1 tsp salt - added to chicken marinade
• 3 boneless,skinless chicken breasts (~1.5lb) - pounded to 1/2“ thick
• 1 large red onion peeled and cut into 1/2” rounds (do not separate rings)
• 1 large red bell pepper - quartered, stemmed, seeded
• 1 large green bell pepper - quartered, stemmed, seeded
• 2 Tbsp vegetable oil
• 10 6-7“ in flour tortillas

1. In medium bowl, whisk together lime juice through pepper. Reserve 1/4 cup marinade, set aside. Add another 1 tsp salt to remaining marinade. Place chicken in marinade in 1 gal freezer bag and refrigerate 20 min.
2. Brush both sides of onion rounds and peppers with 2 Tbsp oil and season with salt and pepper.
3. Ignite 3/4 full chimney of charcoal briquettes and burn until coals are fully ignited, about 20 min. Empty coals into grill, spreading in even single layer, place additional 20 unlit coals over lit coals on one side of grill to create two-level fire. Position grill grate over coals and heat grate 5 min., scrape clean with grill brush.
4. Remove chicken from marinade and place chicken on hotter side of grill; discard remaining marinade. Place onion rounds and peppers (skin side down) on cooler side of grill. Cook chicken until well browned, 4 - 5 min., using tongs, flip chicken and continue grilling until chicken is no longer pink when cut into with paring knife or instant read thermometer inserted into thickest part registers about 135 deg., 4-5 min longer. Meanwhile, cook vegetables until lightly charred and tender. When chicken and vegetables are done, transfer to large plate; tent with foil to keep warm.
5. To heat tortillas on the grill place grill and cook until warm and lightly browned, about 20 sec. per side (do not grill too long or they will become brittle). As tortillas are done, wrap in kitchen towel or large sheet of foil.
6. Separate onion into rings and place in medium bowl; slice bell peppers lengthwise into 1/4 in strips and place in bowl with onions. Add 2 Tbsp reserved unused marinade to vegetables and toss well to combine. Slice chicken into 1/4” strips and toss with remaining 2 Tbsp reserved marinade in another bowl. Serve vegetables, chicken, and tortillas. Optional accompaniments: guacamole, salsa, sour cream, shredded cheddar or Monterey Jack cheese, and lime wedges.

Serves: 4-6      Total cook time: 20 min.
Source: Cook's Illustrated Sept/Oct 2005