Tacos, Enchiladas, Tamales, Tostadas

Makes 6 to 8 servings

• 1 bottle (12 ounces) Frontera 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

1. 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).
2. 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.
3. 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.
4. 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.