In a non-reactive dish, whisk together 4 tablespoons of vegetable oil with the next 6 ingredients.

Pull out and reserve about a 1/2 cup of the marinade. You’ll use the 1/2 cup later and you’ll use the rest to marinate your chicken.

Create a foil packet with the onions, peppers, reserved 2 tablespoons of vegetable oil and the 2 tablespoons of butter

Preheat Grill.

Place chicken in marinade for 15 minutes prior to cooking.

When grill is good and hot, give it a good cleaning and then oil the grates with a pair of tongs and an oiled paper towel.

Place chicken and the onion/pepper packet over medium flame on grill.

Grill chicken over medium heat for 4-5 minutes.

When the chicken appears “cooked” though and lifts easily from the grill, flip it and cook for another 4-5 minutes.

Flip the onions as well.

After the chicken is finished, remove to a cutting board and allow to stand for 5 minutes.

Allow onions and peppers to continue cooking while chicken is resting.

Slice chicken into strips and put on a platter.

While onions/peppers continue to cook, on the empty side of grill, place flour tortillas in single layer and allow to heat for about 30 seconds per side or until you see them fill with air. Flip and repeat. Stack on a platter with a warm cloth napkin.

Remove onions/peppers from grill in packet and pour over the chicken on the platter. Top with the reserved marinade and mix to coat.

Serve with the warm tortillas, Ree’s Pico & Guacamole, Sour Cream, Cheese and whatever else you like. I always like roasted corn in my Mexican food so I often roast canned, fresh or frozen corn on a skillet or on the grill to serve also.