Makes 6 to 8 servings
- 1 bottle (12 ounces) Frontera New Mexico Red Pepper Sesame Grilling Sauce
- 1 tablespoon Worcestershire sauce
- 3 limes, cut into 6 wedges each
- 8 large (about 3 ½ pounds total) boneless chicken breast halves
- 18 green onions, roots and wilted shoots trimmed off
- 2 or 3 dozen steaming hot corn tortillas
- Mix half of the Frontera Grilling Sauce with the Worcestershire and the juice from 3 or 4 wedges of the lime. Arrange the chicken breasts in a baking dish, pour the mixture over them, cover and refrigerate for at least 1 hour (but no more than overnight).
- Preheat a gas grill to medium or light a charcoal fire and let burn until the coals are covered with gray ash and are medium hot. Lay the green onions on the fire (in a spot that’s not too hot) and grill, turning regularly, until tender and golden, about 4 minutes. Remove and squeeze another wedge or two of lime over the onions and keep them warm.
- Remove the chicken breasts from the marinade and reserve the marinade. Lay the chicken on the grill, and cook, covered, until done through but still juicy, about 8 to 10 minutes total. During the last couple of minutes on the grill, liberally brush the marinade over the chicken. Discard any remaining marinade.
- Slice the chicken into ½-inch-wide strips and stir in the remaining Frontera Grilling Sauce. Scoop onto a warm serving platter with the grilled onions and lime wedges. Pass the platter with hot tortillas kept warm in a towel-lined basket. Let your guests make their own soft tacos of the chicken and grilled onions, encouraging them to squeeze on lime to their own liking.