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Soft Tacos of Grilled Chicken Breast with Tangy Green Chile and Grilled Onions

kept byDALLAS_RN

2 to 4 fresh jalapeño chiles, stems removed (optional but desirable for those who like it spicy)
2 cups Roasted Poblano-Tomato Salsa (see recipe), plus more if you've got a salsa-hungry crowd
1 tablespoon worcestershire sauce
3 limes, each cut into 6 wedges
8 large (about 3 1/2 pounds total) boneless chicken breast halves
18 green onions, roots and wilted greens removed
A few tablespoons vegetable oil or olive oil
2 to 3 dozen steaming-hot corn tortillas (see recipe)

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