Recipe adapted from Jasmine Tea Blog (who adapted the recipe from Cooks' Illustrated)
1/3 cup fresh lime juice
6 tbsp vegetable oil- separated (next time I make this I'm going to substitute chicken broth)
3 garlic cloves- minced
1 tbsp Worcestershire sauce
1 1/2 tsp brown sugar
1 jalapeno pepper- minced
1 1/2 tbsp cilantro leaves- chopped
1 1/2 lb chicken breasts- pounded to 1/2" thick (this speeds up the cooking process)
1 red onion- sliced into 1/2" thick rounds
1 red bell pepper- remove seeds and quarter
1 green bell pepper- remove seeds and quarter
Extra virgin olive oil
Flour or corn tortillas
Prepare the marinade by combining the lime juice, 4 tbsp vegetable oil, garlic, Worcestershire sauce, brown sugar, jalapeno pepper, and cilantro. Reserve 1/4 cup of marinade for later.
Marinade the chicken for 30 minutes.
Prepare the vegetables by brushing each side with extra virgin olive oil. Season with salt and pepper. Place on a pan lined with tin foil.
Heat a grill pan over medium-high heat.
Remove the chicken from the marinade and try to brush off any pieces of cilantro or jalapeno.
This would be a good time to turn the broiler on and place the vegetables on the second highest rack in your oven. It should take about 10 minutes for the vegetables to be done. After 5 minutes flip the onion rounds. Remove the peppers if they finish cooking before the onions do.
Lightly oil the grill pan and add the chicken. Cook 3 minutes per side and then flip. Once each side is golden, continue to cook for 3-4 minutes until thoroughly cooked.
Slice the chicken and peppers into strips and toss with the reserved marinade and the onions.
Serve over tortillas that have been warmed up in a pan over low heat. Heating up tortillas in a pan> microwaving them!
Top with your favorite fajita toppings. My go-to favorites are: guacamole, salsa, diced tomato, shredded sharp cheddar cheese, and spinach (if there is room).
This is supposed to serve 4-6 people. Ha. Alex and I ate it all!