Homemade Chicken Tocino
If you grew up with Filipino breakfast staples, tocino likely holds a special place on your plate and in your heart. This version of Filipino Chicken Tocino uses boneless, skinless chicken thighs marinated in pineapple juice, banana ketchup, garlic, and sugar. It’s sweet, savory, and perfect for a comforting start to the day.
Unlike the traditional pork tocino, chicken tocino is lighter but just as flavorful. The sweetness comes from sugar and pineapple juice, while banana ketchup brings a tangy depth that’s uniquely Filipino. It’s easy to make, freezer-friendly, and hits all the nostalgic notes.
This dish is part of a classic Filipino breakfast known as tocilog, short for tocino, sinangag (garlic fried rice), and itlog (egg). Whether you’re meal prepping or cooking for family brunch, this chicken tocino is guaranteed to impress.
Ingredients:
2 lbs boneless skinless chicken thigh meat
1 cup pineapple juice
2 tbsp soy sauce
1 cup sugar
1/4 cup banana ketchup
1 tbsp garlic powder
1/4 tsp ground black pepper1. Heat a large pan over medium heat. Heat 1–2 tablespoons of oil in a large nonstick or cast iron skillet over medium heat. Working in batches, cook the marinated chicken until browned, caramelized, and cooked through—about 5–7 minutes per side.
2. Add more oil as needed between batches to prevent burning or sticking.
3. Best enjoyed with garlic fried rice and a sunny-side-up egg for the ultimate tocilog breakfast.
It’s silog o’clock
