Homemade Chicken Tocino Recipe

I am sharing with you my homemade chicken tocino recipe. This is what my children and husband had in their lunch boxes today.

homemade chicken tocino recipe

Homemade chicken tocino is a healthier and less expensive alternative to store-bought tocino.  Here is our homemade chicken tocino recipe.


1 kg chicken fillets ( I prefer thigh fillets, no skin)

3 tbsp garlic, finely minced

5 tbsp brown sugar

1 tsp salt

dash of ground black pepper

1 tsp worcestershire sauce (optional, but this gives the “ooomph”)

Clean chicken fillets, and slice into your preferred size. Ours are about 2 x 3 inches per piece. Combine with the rest of the ingredients. Wait for the magic to seep in –  this will take about 24 hours, in the freezer. We like our tocino to cure for 2 days. This curing time will ensure you will get super tasty and super tender chicken tocino.

To cook:
Place tocino in a pan with a bit of water (about 4-5 tablespoons). When the water boils, reduce heat to simmer. Add a bit of cooking oil to pan as the water dries up, and reduce heat to low to avoid burning. Turn the chicken pieces over several times to ensure they get an even, caramelized color. The sugar gets burned easily so turn the heat down.

It’s so easy to make your own chicken tocino. My kids love it. Proof: empty lunchboxes when they get home! Why don’t you try it for next week’s baon?

UPDATE, April 27 2009: We found out through experimentation (read: trial and error) that the best way to cure the tocino is by keeping them in the chiller instead of the freezer, in a covered container of course. Overnight is the minimum curing time, but best to cure for 2 days if you want your tocino to be tasty. So there, that’s the answer to Manang Toni who asked below in her comment. 🙂


23 thoughts on “Homemade Chicken Tocino Recipe

  1. That looks yummy, I’ll try it one of these days. And I’ll probably join the meme next week. It’s nice to be back to blogging.

    Have a nice week!

  2. wow, that looks yummy. thanks for the tip, i will do this one of these days – do i really need to put it in the freezer for 24 hours, what if it stays in the chiller lang? thanks

  3. Hi Manang Toni! Actually, the chiller is a good place to cure it… What ateJo does is chill for 24 hours. When the cure seeps in, she moves the batch to the freezer. Try it – so easy!

  4. Ma-try ko nga yan because the kids love tocino. We have had several pouches for tocino making but I’ve never used these. Mas malasa ang thigh fillet kesa breast fillet no?

  5. Hi Julie! Yes thigh fillets are tastier and juicier than breast. More tender pa. Besides, chicken thighs are healthy red meat (basta minus the skin ha). 

  6. Hi Single guy. I have not really tried that. But I think it can be done. It is a healthier alternative, although of course huge part of the yum in tocino is in its being fried. 😛

  7. Thanks a lot for the recipe I will try it today…. Gusto ko po kc mag red cya…hehe Pwede ko bang lagyan cya nang paprika?

  8. Hi edalyn!
    I have not tried paprika yet. But pag naluto and nag caramelize yung brown sugar, namumula (actually dark brown) naman ang tocino.

    I hope it works well with you!

  9. Hi ate Chats! I made your chicken tocino twice and tweaked it a little. The 2nd batch is now curing in the chiller, this time hotter and spicier.

  10. im planning to try this coz were not eating any red meat anymore in the house, but why some says put pineapple juice in the marinade? what is the difference if i didnt put & im afraid maybe it might burn the chicken easily?

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