Grilled Chicken Fajitas

Ingredients:

• 1/3 cup freshly squeezed lime juice
• 6 tbsp. vegetable oil, divided
• 3 cloves garlic, minced and pressed
• 1 tbsp. worchestshire sauce
• 1 1/2 tsp. brown sugar
• 1 jalapeno, seeded, ribbed, and diced
• 1 1/2 tsp. minced fresh cilantro
• 1 tsp. salt
• 3/4 tsp. pepper
• 2-3 boneless, skinless chicken breasts, butterflied (6 halves total), about 1 1/2 lbs.
• 1 large red onion (about 14 oz.), sliced into 1/2 inch thick sliced, rings not separated
• 2 large bell peppers (about 10 oz. each), stemmed, quartered, and seeded
• 8-12 (6-inch) flour tortillas

Directions:

1. In a medium bowl, whisk together the lime juice, 4 tbsp. of the vegetable oil, garlic, Worchestshire sauce, brown sugar, jalapeno, cilantro, salt and pepper.  Reserve 1/4 cup of the marinate; set aside. Place chicken breast halves in the marinade, cover with plastic wrap and refrigerate for 15 minutes.  Brush both sides of the onion rounds and peppers with the remaining 2 tablespoons vegetable oil.  Season with salt and pepper.
2. Meanwhile, using a large chimney starter, ignite 6 quarts of charcoal briquettes and burn until the coals are fully ignited, about 20 minutes.  Empty the coals into the grill, spreading them into a single layer.  Place an additional 20 unlit coals over the lit coals on one side of the grill to create a two-level fire.  Place the grill grate over the coals and allow to heat for 5 minutes.  Scrape the grate clean with a grill brush.
3. Remove the chicken breast halves from the marinade and transfer to the hotter side of the grill; discard the left over marinade.  Place the onion rounds and peppers on the cooler side of the grill.  Cook the chicken until it is well-browned, 3-4 minutes.  Using tongs, flip the chicken and continue grilled until it is no longer pink inside.  Meanwhile, cook onions and peppers until spottily charred and crisp-tender, about 8-12 minutes, turning once or twice as needed.  When the chicken and vegetables are done, transfer them to a large plate and tent with foil to keep warm. 
4. In 2 or 3 batches, transfer the tortillas in a single layer to the now empty grill on the cooler side.  Cook until arm and lightly browned, about 20 seconds per side.  When the tortillas are done, wrap them in a clean kitchen towel or foil.
5. Separate the onions into rings and place them in a medium bowl.  Slice the bell peppers lengthwise into 1/4 inch strips and add them to the bowl of onions.  Add 2 tablespoons of the reserved unused marinated and toss well to combine.  Slice the chicken into 1/4 inch strips and toss with remaining 2 tablespoons of reserved marinade in another bowl.  Arrange the chicken and vegetables on a large platter with the warmed tortillas and serve.