Chicken Tocino (Sweet Cured Chicken) with tender, juicy chicken thighs marinated in sweet and savory flavors. Making it at home is budget-friendly and allows you to customize it to suit your taste.
Tosilog, a beloved breakfast in the Philippines, combines 3 classic elements: Tocino (Sweet Cured Pork), Sinangag (Garlic Fried Rice), and itlog (egg).
You may also like to try Tapsilog with beef tapa, Longsilog with longganisa (sweet sausages), or Bangsilog with fried bangus (milkfish).
Serve them with Achara (Pickled Green Papaya), Cucumber Salad (Ensaladang Pipino) with tomatoes, and a spiced vinegar dipping sauce.
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Ingredients you'll need
Notes and substitutions
- Chicken: Boneless chicken thighs are ideal as they are excellent for marinating and remain juicy after cooking. If you prefer chicken breast, be careful not to overcook it to keep it tender and juicy.
- Pineapple juice: It adds sweetness, tenderizes the meat, and enhances the flavors. In a pinch, apple or orange juice can be used as substitutes.
- Annatto powder: It is a natural food coloring that imparts that distinct reddish hue. It has no flavor, so you can skip it if you are not particular about the color.
How to make this recipe
Step 1: Clean 2 pounds of boneless chicken thighs thoroughly, trimming excess fats and large veins or connective tissue.
Step 2: Finely mince 4 garlic cloves, gather them into a pile, and sprinkle a pinch of salt over them. Place the flat side of the knife's blade on top of the garlic and glide it back and forth, mashing it into a paste-like consistency.
Step 3: Warm ⅓ cup of pineapple juice in the microwave, then dissolve 1-2 teaspoons of annatto powder.
Add the remaining marinade ingredients: mashed garlic, 1 tablespoon soy sauce, ⅔ cup sugar, 1 tablespoon kosher salt (use half for table salt), and ½ teaspoon ground pepper. Mix well.
Step 4: Place the chicken in a container or a resealable bag. Pour the marinade over the chicken, coating them evenly. Marinate in the refrigerator for at least overnight or up to 3 days. If you plan to cook it later, freeze it to extend its shelf life.
Step 5: To cook, arrange the slices in a single layer in a skillet. Pour about ¼ inch of water and cook them covered over medium-high heat for 5 minutes, flipping halfway through.
Step 6: Remove the cover and allow the remaining water to evaporate. Drizzle some oil over the chicken, to caramelize it beautifully and prevent it from sticking to the pan.
Step 7: Constantly move the slices while caramelizing the outside for 3-5 minutes to prevent burning.
Step 8: Cut the chicken tocino into bite-sized pieces. Serve and enjoy!
Recipe FAQs
Tocino is a Filipino cured meat that's sweet and savory marinated in sugar, garlic, and soy sauce. It develops a caramelized exterior when cooked, creating a delicious contrast with its tender, flavorful meat.
The preference for chicken or pork tocino ultimately depends on individual taste and dietary choices. Chicken tocino is leaner and lighter, while pork tocino is juicier and richer because of its fat content. Try both to see which one you like more.
Yes. You can use chicken breast for tocino. While chicken breast is leaner and may not be as juicy as chicken thighs or pork, it can still be a tasty and healthier option. To ensure the chicken breast stays tender and juicy, remember not to overcook it.
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📖 Recipe
Chicken Tocino (Sweet Cured Chicken)
Equipment
- Skillet
Ingredients
- 2 pounds boneless, skinless chicken thighs (see note)
- 4 garlic cloves minced & mashed to a paste
- ⅓ cup pineapple juice (see note)
- 1-2 teaspoons annatto powder (see note)
- 1 tablespoon soy sauce
- ⅔ cup granulated sugar sub: brown sugar
- 1 tablespoon kosher salt (use half for table salt)
- ½ teaspoon ground black pepper
Instructions
- Clean the boneless chicken thighs thoroughly, trimming excess fats and large veins or connective tissue.
- Finely mince the garlic, gather them into a pile, and sprinkle a pinch of salt over them. Place the flat side of the knife's blade on top of the garlic and glide it back and forth, mashing it into a paste-like consistency.
- Warm the pineapple juice in the microwave, then dissolve the annatto powder.
- Add the remaining marinade ingredients: mashed garlic, soy sauce, sugar, salt, and ground pepper. Mix well.
- Place the chicken in a container or a resealable bag. Pour the marinade over the chicken, coating them evenly.
- Marinate in the refrigerator for at least overnight or up to 3 days. If you plan to cook it later, freeze it to extend its shelf life.
- To cook, arrange the slices in a single layer in a skillet. Pour about ¼ inch of water and cook them covered over medium-high heat for 5 minutes, flipping halfway through.
- Remove the cover and allow the remaining water to evaporate. Drizzle some oil over the chicken to caramelize it beautifully and prevent it from sticking to the pan.
- Constantly move the slices while caramelizing the outside for 3-5 minutes to prevent burning.
- Cut the chicken tocino into bite-sized pieces. Serve and enjoy!
Notes
- Chicken: Boneless chicken thighs are ideal as they are excellent for marinating and remain juicy after cooking. If you prefer chicken breast, be careful not to overcook it to keep it tender and juicy.
- Pineapple juice: It adds sweetness, tenderizes the meat, and enhances the flavors. In a pinch, apple or orange juice can be used as substitutes.
- Annatto powder: It is a natural food coloring that imparts that distinct reddish hue. It has no flavor, so you can skip it if you are not particular about the color.
Mark
Now you are making me hungry. I love tocino! Is this better than the frozen ones in the Asian supermarket?
Nora Rey
Absolutely! While the frozen ones from the Asian supermarket are convenient, making chicken tocino at home is more economical. Plus, the biggest advantage is that you have full control over the ingredients and their quality.