Chicken Fajitas for Gas Grill

1/3 cup lime juice, from 2 to 3 limes 6 Tbl. Vegetable oil 3 medium garlic cloves, minced 1 Tbl. Worcestershire sauce 1 1/2 tsp. Brown sugar 1 Jalapeno chile, seeds and ribs removed, minced 1 1/2 Tbl. minced fresh cilantro leaves some salt and pepper for seasoning 3 boneless chicken breasts 1 large red onion 1 large red bell pepper 1 large green pepper 8-12 flour or corn tortillas

In a medium bowl, whisk together lime juice, 4 Tbl. oil, garlic, worcestershire sauce, brown sugar, jalapeno, cilantro, 1 tsp. salt, and 3/4 tsp. pepper. Reserve 1/4 cup marinade in a small bowl; set aside. Add another teaspoon of salt to remaining marinade (I do less). Place chicken in marinade; cover with plastic wrap and refrigerate 15 minutes or longer. Brush both sides of onion rounds and peppers with remaining 2 Tbl. of oil (I using olive oil pam cooking spray and do a quick spray over) and then season with some salt and pepper. Place vegies in tin foil and cook on grill. Place chicken on grill and discard marinade. Warm tortillas in foil on the grill (not too long!) when the chicken and vegies are just about done. Separate onions into rings and place in med. bowl; slice bell peppers lengthwise into 1/4 inch strips and place in bowl with onions. (I cut the peppers before I cook them). Add 2 Tbl. of researved unused marinade to vegetables and toss well to coat. Slice chicken into 1/4 inch strips and toss with remaining 2 Tbl. reserved marinade in another bowl. Serves 4 to 6. I'll have to get the nutrition info to you later. This recipe is from America's Test Kitchen.com