chicken fajita bowl marinade: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free

Fajita Marinade

An easy to whip up on a weeknight marinade for allergen-free fajitas. 

Course Main Course, Sauce
Cuisine Grain-free, Mexican
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Author Jessica Gray Schipp |


  • 1 pound Chicken breast, chopped
  • 1/2 teaspoon Salt. to taste

For the Marinade

  • 3 cloves Garlic, minced or grated (I used frozen garlic cubes from TJs)
  • 1 tablespoon Olive oil
  • 1 tablespoon Avocado oil + more for pan
  • 1 tablespoon Worcestershire sauce (gluten-free)
  • 1 tablespoon Apple cider vinegar
  • 1 1/2 medium Limes, juiced
  • 1 tablespoon Fresh cilantro (optional, I was out..)
  • 1 teaspoon Ginger paste (or sub dried ginger)
  • 1 tablespoon Brown sugar
  • 1 teaspoon Cumin
  • 1/2 teaspoon Ancho chili powder (see in notes)


  1. Chop up the chicken and season well with salt.  Set aside while you made the marinade. See note on how I used Adobo seasoning and salt for this.

  2. In a bowl or measuring cup, whisk together the remaining ingredients.  Pour the mixture over the chicken and cover.  Let it sit out at room temperature for 30 minutes or put it in the fridge for 1-3 hours. 

  3. Once marinading time is up, remove the chicken.  Optional: save the sauce to reduce it or toss it, most of the flavor is in your chicken so it is totally up to you!

Recipe Notes