Chicken Fajitas

I don't know if this link will work in general, as it required I input a code (9052) on the Cook's Illustrated home page, but the Chicken Fajitas I made today turned out great. We did not do outdoor grilling, nor did I use a broiler. I simply cooked the onions and green peppers in a saucepan on the stove, and fortuitously carmelized the onions slightly, which Jean says is just the right thing. The marinade really made the chicken, and I'm thinking of using the marinade again, even without making fajitas. Jean suggests that it would work well with shredded pork too. Yum!

I'll excerpt just the marinade here to whet your appetite:

• 1/3 cup lime juice (from 2 to 3 limes)



• 4 tablespoons vegetable oil



• 3 medium cloves garlic, minced or pressed through garlic press



• 1 tablespoon Worcestershire sauce



• 1 1/2 teaspoons brown sugar



• 1 jalapeño chile, seeds and ribs removed, chile minced



• 1 1/2 tablespoons minced fresh cilantro leaves (left out for Jean)



• Table salt and ground black pepper



• 3 boneless, skinless chicken breasts/ (about 1 1/2 pounds), trimmed of fat, tenderloins removed, breasts pounded to 1/2-inch thickness

In medium bowl, whisk together lime juice, 4 tablespoons oil, garlic, Worcestershire, brown sugar, jalapeño, cilantro, 1 teaspoon salt, and 3/4 teaspoon pepper. Reserve 1/4 cup marinade in small bowl; set aside. Add another teaspoon salt to remaining marinade. Place chicken in marinade; cover with plastic wrap and refrigerate 15 minutes.