4 cloves garlic, minced
1/4 cup olive oil
3 tablespoons Worcestershire sauce
4 teaspoons chili powder
1 teaspoon sugar
3 tablespoons lime juice
1/2 teaspoon salt
1 pound chicken cutlets
4 bell peppers (any color), thinly sliced
1 yellow onion, thinly sliced
Tortillas and your family’s favorite fajita toppings for serving

Heat the broiler with one rack positioned about 4 inches away. In a small bowl, whisk together the first seven ingredients. Set aside 1/4 cup of the sauce, then place the rest, along with the chicken, in a large ziplock bag. Seal the bag and turn it to coat the chicken. Toss the peppers and onion with the reserved marinade on a rimmed baking sheet. Spread them out evenly. Place the marinated chicken on top. Broil, turning the chicken halfway through, until the chicken is no longer pink inside and the vegetables are charred, about 12 minutes. Slice the chicken into strips before serving with your favorite fajita toppings.