Chicken Tapa is marinated in soy sauce, lemon juice, and fresh garlic for citrusy and savory flavors. Serve with garlic fried rice and sunny-side-up eggs for an easy and delicious breakfast or any meal.
If you love beef tapa, this chicken version must be on your cooking list! Marinated in the same soy sauce, citrus juice, and copious amounts of garlic, boneless and skinless chicken thigh meat turns out just as delicious and full-flavored.
Not only is it as tasty, but chicken tapa is also more budget-friendly and a great alternative if you're refraining from red meat. It's a delicious addition to your silog meal lineup, along with daing na bangus and longganisa.
Ingredient list
- Lemon or calamansi juice- tenderizes the meat and adds a citrusy taste. You can also use vinegar, pickle juice, or cooking wine.
- Soy sauce- acts as a brining agent and boosts umami flavors.
- Fresh minced garlic- brings another layer of flavor; substitute one tablespoon of garlic powder if fresh cloves are unavailable.
- Sugar- balances the acidic component with a hint of sweetness. It helps caramelize the meat.
- Salt- rounds up the salty flavor and acts as a brining agent along with the soy sauce
- Pepper- adds a kick of heat.
- Chicken- use boneless, skinless thigh meat for more fat and flavor. Chicken breast tends to get dry quickly.
How to make chicken tapa
- Combine the marinade ingredients and stir until sugar and salt are dissolved. 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.
- Add chicken to the marinade. Massage to fully coat and refrigerate. 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 the desired flavors.
- Heat oil in a wide pan. Drain the chicken well and add in a single layer. Add water and simmer until the chicken is tender and fully cooked.
- Add a few tablespoons of oil and continue to cook until chicken is lightly caramelized on all sides, and a thermometer inserted in the thickest part reads 165 F. Remove from pan and cut into serving portions.
Helpful tips
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.
Cooking options
You can cook the marinated meat in three ways.
- Stovetop- fry in a wide pan in hot oil until lightly browned and cooked, turning as needed.
- Grill- arrange chicken in a single layer and grill over hot coals until lightly browned and cooked.
- Oven- arrange them in a single layer on a baking sheet and bake at 400 F for 20 to 25 minutes or until lightly browned and fully cooked.
Frequently Asked Questions
What is tapa meat made of?
Tapa is Filipino thinly sliced meat that is dried, smoked, or cured to prolong life. While beef is the most common protein, other proteins bountiful in the area, such as chicken, pork, carabao, mutton, fish, or horse, are also used.
Serving suggestions and storage instructions
- As with tocino and longganisa, tapa is best served with garlic fried rice and sunny side eggs for a delicious all-day breakfast meal. To complete the tasty experience, the hearty combo is usually enjoyed alongside condiments such as tomato salad, spicy vinegar, or atchara.
- Leftover cooked meat can be stored in a container with a tight-fitting lid, refrigerated for up to 3 days, or frozen for up to 2 months.
- Reheat in a pan with a bit of oil over medium heat to an internal temperature of 165 F. You can also reheat in the air fryer at 350 F for 4 to 5 minutes or in the microwave at 30-second intervals until heated thoroughly.
- For food safety, discard any reheated food not consumed.
More breakfast recipes
Ingredients
- 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
- ½ cup water
- 1 tablespoon oil
Instructions
- 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, add chicken in a single layer and water. Simmer until the chicken is tender and most of the liquid is absorbed.
- Add the oil and continue to cook the meat, turning on sides as needed, until lightly caramelized and a thermometer inserted in the center reads 165 F.
- Remove from pan and cut into serving portions. Serve hot.
Notes
- 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.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
marie says
I made this. Its my 1st time and it turns oit great. My husband really like it💕 thank u❤
Jazeel bhon Ocay says
Thank you po sa masarap na ingredients. Im gonna prepare for tom. Breakfast ng daughter always love to eat chicken.
Norman Anthony Campo says
hi i just want to ask if I would come up this tapa business for what will be the shelf life of the tapa meat on the freezer?
Lalaine Manalo says
Up to 3 days in the refrigerator. Store in the freezer to make it lasts longer.
Raylene Lacaman says
Hi! I know that the recipe calls for marinating overnight or for several hours. I'd like to cook this recipe tonight for my family...I plan on marinating for 30-40 minutes. Should I still try this recipe or leave for a time when I can marinate overnight?
Lalaine Manalo says
Thirty minutes to an hour should be ok. You actually don't want to over-marinate this tapa as the acids will break down the meat and turn it mushy. 🙂 Enjoy!
Josephine Haslett says
Hi the method and ingredients is the same as adobo. I have not cook it yet. Does it taste like adobo?
Lalaine Manalo says
Adobo uses vinegar and the chicken tapa has lemon juice. They're both tangy and savory but not quite the same in taste 🙂
Josephine says
Thank you Lalaine for immediate reply, I will cook it tonight, I live in UK and my husband love pinoy food. Xx
Lalaine Manalo says
Happy cooking!
Jael Generoso says
thanks for this another delicious recipe. this is my go to meal when I don't have enough time to prep and cook because you can just take it out of the freezer and cook it.
Lalaine says
Thank you so much, Jael, for your feedback. That's why I like to double this recipe, it's perfect when you want dinner in a hurry 🙂
Raquel A. Noriega says
Hi Lalaine! My first recipe our of your very helpful and informative blog! My fiancé and friends love it! I did too! Keep on posting new and exciting dishes!
Heather says
Yummy! This was so delicious, Lalaine! I was a bit afraid of the amount of garlic but the marinating mellowed the flavour and we didn't find it overpowering at all. I used bone in skin-on thighs and just scored the meat and skin a bit to let the marinade permeate. Because of the cut I used, I also pan-seared and then added the marinade and baked at 375 until done and used the marinade/sauce for serving over rice. This is very simple but tastes like it took some work! Also, it uses ingredients often already on hand, which is a huge bonus! Thank you for posting this wonderful recipe 🙂
Chris Meteya says
MMM MMM MMMMMMM! That dish looks scumpulicious! I'd love to try this recipe out sometime
Rosemary says
I have tried Pinacbet and chicken adobo. They wee excellent. So easy to follow menu. I LOVE IT!!!!