Jan 16, 2012
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Chicken Tocino

By: Jun Jun de Guzman

Chicken Tocino

Here's a great Pinoy breakfast, plus a yummy baon for both kids and grownups!  
(RELATED RECIPE:  Homemeade Skinless Chicken Longganisa)

Serves 6 to 8 
Prep Time 1 hour, including marinating time
Cooking Time
10 to 15 minutes 


1 kilo boneless chicken thighs
3 tablespoons finely minced garlic
1/2 tablespoon salt
1/2 teaspoon ground black pepper
3 tablespoons brown sugar
2/3 cup pineapple juice
2 teaspoons soy sauce
2 tablespoons oil
fried brown rice, sautéed onions, tomatoes, and scrambled eggs, to serve
        (Learn How to Cook Brown Rice)


1  Using paper towels, pat chicken thighs dry; set aside.  

Mix together garlic, salt, ground pepper, brown sugar, pineapple juice, and soy sauce. Stir until well combined. Add in chicken thighs, one piece at a time. Let stand at room temperature for 1 hour.

In a nonstick pan, fry chicken in oil. Drain on paper towels and slice into bite-size pieces.  Serve with fried brown rice, sautéed onions, tomatoes, and scrambled eggs.

Tips to make sure you get the best tocino possible:

      •    Make sure to dry the chicken thighs before marinating. This allows the ingredients to be absorbed faster and with less contamination.

      •   Mix the marinade very well until it is uniform in color—it will translate to uniformly flavored meat.

      •   Let the mixture rest at room temperature for an hour. This allows the chicken to take in all the flavor from the marinade.

      •   Fry the tocino in a nonstick pan. This means that you can use less oil, making the dish a little less sinful.


Photography by At Maculangan | Food Styling by Jun Jun de Guzman | Prop Styling by Paulynn Chang Afable


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  • Guest May 07 2012 @ 11:36pm Report Abuse
    please email me your recipe for chicken tocino. thank you...
  • Guest Feb 08 2012 @ 01:10pm Report Abuse
    raw chicken sitting in room temperature for one hour? this is a recipe for bacteria... and disaster. better to keep it in the fridge
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Which pasta noodles do you usually use when cooking carbonara?

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