Ingredients
- 1 ½ pounds boneless chicken thighs
- 3 tablespoons oil
Marinate
- ¾ cup brown sugar
- 1 ½ tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 6 oz pineapple juice
- 1 ½ teaspoons garlic powder
- ½ teaspoon salt (add more salt if needed)
- ½ teaspoon ground black pepper
- a few drops red gel coloring or annatto juice
Instructions
Make Marinate
- In a huge bowl, combine all ingredients except for chicken and oil. Stir until sugar is dissolved. Have a taste if you like, to add more seasoning, if needed. Set aside.
- Wash and pat dry chicken. Submerge chicken in marinate and cure in the fridge overnight or up to 2 days. Longer than 2 days, store it in the freezer. After marinating for a few hours move the chicken on top to the bottom of bowl.
Pan-fry Chicken Tocino
- On a huge skillet over medium heat, add chicken and 1 ½ cups marinate. Simmer uncovered for 15 minutes or until liquid evaporates and caramelize.
- Once it caramelizes, add oil and reduce heat to low. Brown each side for about 5 minutes or char or crisp the exterior depending on your preference.
- Remove from skillet. Enjoy!
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