In a large ziplock bag combine marinade ingredients and mix well.
Slice chicken breasts into 1/4 wide strips and add to bag with marinade.
Seal bag and massage marinade into chicken.
Refrigerate for at least 30 minutes and up to 4 hours.
Peel and slice onions into 1/2 inch rings, and keep together.
Heat pan on stove top to high heat.
Place full onion rings large size down in pan and cook until just blackened. (Don't worry, it won't taste burned).
Flip onions and char the other side.
Remove onions and reduce heat of pan to medium.
Slice green and red bell peppers into 1/4 inch strips and add to pan.
Slice onions in half and add to the pan with the peppers.
Cook onion and pepper mixture on medium until softened and just browning. You can add a 1/4 cup of water to the pan so that they don't over cook. If adding water, cook until water is evaporated.
Heat another pan until extremely hot. You may also use the preferred method of cooking the chicken on a hot grill outside.
Add chicken to the pan or grill and cook until the outside begins to become caramelized. And the chicken is completely cooked.
Remove chicken and peppers to a serving platter but keep separate. Serve with warm tortillas and condiments.
Serving Size 2 Fajitas
Servings 0