• 1/3 cup lime juice (2-3 limes worth)
• 6 tbsp vegetable oil
• 3 cloves garlic, minced or pressed
• 1 tbsp Worcestershire sauce
• ½ tbsp brown sugar
• 1 jalapeno
• 1 ½ tbsp minced cilantro leaves
• salt and pepper
• 1 ½ pounds boneless, skinless chicken breasts
• 1 red onion, peeled and cut into 1/2 inch thick slices
• 1 red bell pepper, stemmed, seeded, and quartered
• 1 green bell pepper, stemmed, seeded, and quartered
• flour tortillas

Adjust the oven racks to the upper and lower middle positions and heat the broiler.

Pound the chicken breasts to ½ inch thick. Whisk together the lime juice, 4 tbsp oil, garlic, Worcestershire sauce, sugar, jalapeno, cilantro, 1 tsp salt, and ¾ tsp pepper. Set ¼ cup of the mix apart, and whisk 1 tsp salt into the remaining mixture. Add the chicken to this mixture and marinate in the refrigerator for 15 minutes.

Brush the vegetables with oil and sprinkle salt and pepper on them. Put them on a rimmed baking sheet or large baking dish. Wrap the tortillas in aluminum foil, four or so to a packet.

Remove the chicken from the marinade and pat it dry with paper towels. Heat two teaspoons of oil over medium-high heat until beginning to smoke, and cook the chicken without moving it for about three minutes (it should be well-browned). Brown the other side for about two minutes, then reduce heat to medium and cook, flipping occasionally, until done, about five minutes longer. Let the chicken rest for five minutes.

While the chicken cooks, put the vegetables on the upper rack and the tortilla foil packets on the lower rack. Cook the vegetables until the peppers are slightly charred, 6 to 8 minutes. Remove the peppers, but flip the onions and cook for another 4 minutes. Turn off the oven, but leave the foil packets until needed.

Separate the onions into rings and slice the peppers and chicken into ¼ inch strips. Toss the vegetables with half of the reserved ¼ cup marinade, and the chicken with the other half. Serve immediately with the tortillas.