There’s no need to buy Chicken Tocino — this homemade version is simple to prepare and far more flavorful than most store-bought options. Tender pieces of chicken are cured in a balanced sweet-and-savory marinade and make a perfect silog breakfast when paired with garlic fried rice and a sunny-side-up egg.
A silog plate is a satisfying way to start the day: runny egg yolks, fragrant garlic rice, and a sweet-salty cured meat create a comforting, balanced meal. Silog is shorthand for sinangag (garlic fried rice) + itlog (egg) plus the meat you choose—tapa, longganisa, tocino, or fish like bangus.
The word tocino traditionally refers to pork, especially belly, but in Filipino cuisine it has come to mean meat that’s been preserved or cured in a sweet, salty, and spiced mixture. For this chicken version, the same curing concept applies: the result is wonderfully sweet, garlicky, and satisfying.
Filipino tocino ingredients
While you can use lean chicken breast, boneless skinless thighs or leg meat are my recommendation. Dark meat has more fat and is less prone to drying out, giving you juicier, more flavorful tocino.
This marinade is a simple mix of pineapple juice, banana ketchup, sugar, garlic powder, and salt. Pineapple juice adds a bright tang and helps tenderize, while banana ketchup gives color and sweetness. I prefer garlic powder for consistent garlicky flavor without bits of fresh garlic in the finished dish.
How to make chicken tocino
If you don’t have easy access to Filipino groceries, making tocino at home is convenient: the marinade uses common pantry items and the hands-on time is minimal. Combine the pineapple juice, banana ketchup, sugar, garlic powder, and salt, then massage the mixture into the chicken until it’s evenly coated. Transfer to a covered container or a resealable bag and refrigerate to cure for about 4 hours or overnight for best flavor.
Note: don’t marinate for too long. The acidity in pineapple juice can over-tenderize the meat, turning it mushy if left too long.
To cook, you can pan-fry the chicken in oil, but the best texture comes from simmering it first. Place the chicken and marinade in a pan and add enough water to mostly cover the pieces. Bring to a boil, lower the heat, cover, and simmer until the meat is tender and cooked through. When most of the liquid has reduced, add a little oil and continue to cook, stirring occasionally, until the chicken is nicely browned and caramelized. This develops the characteristic sweet-salty glaze of tocino.
Helpful tip
For extra flavor in your sinangag, fry the garlic rice in the same pan used to caramelize the tocino so the rice picks up those delicious browned bits.
How to serve
- Serve hot with garlic fried rice and sunny-side-up eggs for a classic silog breakfast. Add sliced tomatoes, spicy vinegar for dipping (sawsawan), or atchara as a palate cleanser.
- Make a simple sandwich by placing the tocino inside warm pandesal for a satisfying snack.
- Cut into bite-sized pieces, skewer, and finish over high heat or a grill for a charred, party-style appetizer.
- Stir into fried rice or toss with stir-fried noodles for an easy, flavorful lunch.
How to store
- Cooked: Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat gently in a wide pan over low heat until warmed through, or microwave in short intervals. For larger batches, reheat on a baking sheet covered with foil at 350°F until hot.
- Uncooked: After marinating, transfer to resealable bags or airtight containers and freeze for up to 6 months. Thaw completely in the refrigerator before cooking to ensure even results.
More chicken recipes
Chicken and Pork Adobo
Cashew Chicken
Chicken Halang-Halang
Chicken Tocino
Ingredients
- 1 cup pineapple juice
- ¼ cup banana ketchup
- ½ cup sugar
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 2 pounds chicken thigh or leg meat boneless, skinless
- 1 cup water
- 2 tablespoons oil
Instructions
-
In a bowl, combine pineapple juice, banana ketchup, sugar, garlic powder, and salt. Stir until well blended.
-
Add the chicken and massage the curing mixture into the meat until evenly colored. Transfer to a covered container or resealable bag and refrigerate for about 4 hours or overnight to cure.
-
In a pan over medium heat, place the chicken with the marinade and add enough water to cover the pieces.
-
Bring to a boil, then lower the heat. Cover and simmer until the meat is tender and cooked through, adding more water in ½ cup increments if needed.
-
When most of the liquid has been absorbed and the chicken is cooked, add oil and continue cooking, stirring regularly, until the meat is browned and caramelized. Serve hot.