Chicken Fajitas

3/4 cup  dark Mexican beer 
2 tablespoons  lower-sodium soy sauce 
2 tablespoons  fresh lime juice 
1 tablespoon  canola oil 
1 tablespoon  Worcestershire sauce 
3   garlic cloves, crushed 
1 pound  skinless, boneless chicken breast halves, cut across grain into 1/2-inch-thick strips 
1 cup  sliced onion 
1   orange bell pepper, seeded and sliced 
1   yellow bell pepper, seeded and sliced 
1/4 teaspoon  salt 
1/4 teaspoon  freshly ground black pepper 
8   (6-inch) flour tortillas 
1   jalapeņo pepper, thinly sliced 
  Salsa (optional) 
  Reduced-fat sour cream (optional) 
  Fresh cilantro leaves (optional) 

1.	Combine first 6 ingredients, stirring well. Place chicken in a zip-top plastic bag. Add 3/4 cup beer mixture to bag; seal. Reserve remaining beer mixture. Marinate in refrigerator for 1 hour, turning occasionally. Combine onion, bell peppers, and remaining beer mixture in a zip-top plastic bag, and seal. Marinate for 1 hour at room temperature.
	
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with salt and black pepper. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm. Remove onion and bell peppers from bag, and discard marinade. Add onion mixture to pan; cook for 6 minutes or until tender, turning after 3 minutes. Toast tortillas in pan, if desired. Place 2 tortillas on each of 4 plates, and divide chicken mixture evenly among tortillas. Divide onion mixture evenly among servings. Garnish with jalapeņo slices. Serve with salsa, sour cream, and cilantro, if desired.