1 chipotle chile in adobo sauce, chopped (about 1 tablespoon)
7 teaspoons fresh lime juice
6 tablespoons olive oil
1 tablespoon minced fresh cilantro leaves
1¼ teaspoons sugar
Kosher salt and freshly ground black pepper
3 garlic cloves, minced (about 1 tablespoon)
2 tablespoons water
3 boneless, skinless chicken breasts
Vegetable oil
2 bell peppers, sliced into ½-inch thick strips
1 red onion, peeled and sliced into ½-inch thick strips
8 tortillas
In a small bowl, whisk together 2 teaspoons chipotle chile, 4 teaspoons lime juice, 3 tablespoons olive oil, cilantro, ¼ teaspoon sugar, ¼ teaspoon salt and ¼ teaspoon pepper. Set aside.
In a medium bowl, whisk together the remaining chipotle, lime juice, olive oil, sugar, 1½ teaspoons salt, ½ teaspoon pepper, garlic and water. Place the chicken in a gallon size zip top bag and pour the marinade on top. Seal the bag and gently toss to coat. Refrigerate for 30 minutes.
Heat grill to high, wiping down grates with a vegetable oil coated paper towel. Cook chicken over indirect heat for about 8 minutes per side, then move to direct heat to lightly char each side. Alternately, cook the chicken in a grill pan until cooked through.
While the chicken is cooking, heat 1 tablespoon of vegetable oil over high heat. When the oil starts to shimmer, add peppers and onion. Cook, stirring frequently, until the vegetables are starting to soften and blister. Remove from heat, stir in the reserved sauce and set aside.
Place cooked chicken on a cutting board and tent with foil. Allow to rest for 5 minutes before cutting into thin slices. Serve with warm tortillas.