Grilled Tequila-Lime Chicken Fajitas

Place chicken in a resealable plastic bag; douse with 3/4 cups marinade. Refrigerate 8 hours to overnight.

Combine the remaining 3/4 cups marinade onion mushrooms red bell pepper and green bell pepper in another resealable plastic bag. Marinate for 1 to 2 hours.

Preheat grill for medium heat and lightly oil the grate.

Thread the onions mushrooms red bell peppers and green bell peppers onto skewers. Place on the grill; cook until vegetables are tender 10 to 15 minutes.

Place chicken breasts onto the grill and cook until no longer pink in the center and the juices run clear 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Slice cooked chicken; serve alongside skewers.