Recipe by Cooks Illustrated
Tasty Treats by Michi
In a bowl, whisk together the lime juice, oil, garlic, Worcestershire sauce, brown sugar, jalapeno, cilantro, salt, and pepper. Reserve 1/4 cup of the marinade and set aside for later use. Put the marinade and the chicken breasts in a zip lock bag and refrigerate for at least 20 minutes. Massage the marinade into the chicken at least once while marinating.
While the chicken is marinating, heat up the grill. I used an indoor grill that worked perfectly.
Place the chicken on the grill and cook about 2-3 minutes per side, or until cooked through (check to make sure it's no longer pink inside). Meanwhile, brush the onion rings and bell peppers with the remaining two tablespoons of oil. Place them on a cooler part of the grill, skin side down, and sprinkle with salt and pepper. Grill the vegetables for 8-10 minutes or until they are charred and crisp tender. Make sure to turn at least once while grilling.
After the chicken is cooked, cut the breasts into thin strips and place in a bowl. Toss with two tablespoons of the reserved marinade. Once the veggies are cooked, slice and separate the onions into strips and place the onion slices and peppers into another bowl. Toss with the remaining two tablespoons of marinade.
Grill the tortillas for about 20-30 seconds per side. Make sure not to overcook them, you want them to still be pliable.
Serve the fajitas with some fat free yogurt/sour cream, guacamole, rice, and whatever else you like! Enjoy!