If you love the sweet, salty and tangy flavors of beef tapa, this chicken tapa version needs to be on your cooking list next! Marinated in the same mixture of soy sauce, lemon juice (or calamansi) and copious amounts of garlic, boneless and skinless chicken thigh meat comes out equally delicious and full-flavored as its beef sirloin counterpart. And as with the different varieties of tapa and tocino, it’s best served with garlic fried and sunny side eggs for a delicious breakfast or anytime of the day meal.
As the marinade uses lemon juice, I don’t recommend marinating longer than overnight as the acids will denature the meat, turning it mushy. I find an average of 4 to 6 hours (or overnight at best) of marination enough to impart desired flavors. If you want to freeze the tapa for future use, drain the chicken from the liquid and store in resealable bags or airtight containers.
- 3 pounds boneless, skinless chicken thigh meat
- ½ cup soy sauce
- juice of 2 lemons
- 1 head garlic, peeled and minced
- 2 tablespoons brown sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
- In a bowl, combine soy sauce, lemon juice, garlic, sugar, salt and pepper. Stir until sugar and salt are dissolved. Add chicken and massage to fully coat with marinade. Keep overnight in the refrigerator to cure. Drain meat from marinade.
- In a wide pan over medium heat, heat about 1 tablespoon oil. Add chicken in a single layer and cook, turning on sides, for about 10 to 15 minutes or until liquid (meat will dispel liquid) is almost absorbed. Add another 1 tablespoon of oil and continue to cook, turning as needed, until meat is lightly browned. Remove from pan and cut into serving portions. Serve hot.