Chicken Tapa
Chicken Tapa is a Filipino all-day breakfast meal served with garlic fried rice and sunny-side-up eggs. It's super easy to make and loaded with tangy and savory flavors the whole family will love.
Prep Time5 minutes mins
Cook Time20 minutes mins
Marinating8 hours hrs
Total Time25 minutes mins
Course: Breakfast
Cuisine: Filipino
Servings: 6 Servings
Calories: 306kcal
- 3 pounds boneless, skinless chicken thigh or leg meat
- ½ cup soy sauce
- ¼ cup lemon juice
- 1 head garlic, peeled and minced
- 2 tablespoons brown sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
In a non-reactive 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 2 tablespoons oil. Add chicken in a single layer and cook, turning on sides as needed, until meat is lightly browned and cooked through.
Remove from pan and cut into serving portions. Serve hot.
- Due to the acids in the marinade, it's best to use non-reactive material for marinating, such as a plastic, stainless steel, or glass bowl.
- Do not marinate too long, as the acids in the lemon juice will denature the meat, making it mushy. An average of 4 to 6 hours (or overnight at best) is enough to impart desired flavors.
- If you want to freeze the tapa for future use, drain the chicken from the liquid and store it in resealable bags or airtight containers.
Calories: 306kcal | Carbohydrates: 7g | Protein: 46g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 215mg | Sodium: 1478mg | Potassium: 626mg | Fiber: 1g | Sugar: 5g | Vitamin A: 54IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 2mg