Ingredients:
2 (500 g each) | packs | MAGNOLIA CHICKEN TIMPLADOS TOCINO, drained and cubed |
2 (550 g each) | packs | MAGNOLIA CHICKEN TIMPLADOS BBQ, drained |
2 (500 g) | pc | Japanese corn, boiled and cut into 5 |
1/2 | cup | chimichurri sauce |
1/2 (12.5 g) | cup | chopped parsley |
2 (7.87 g) | tbsp | chopped cilantro leaves |
3 | cloves | garlic, minced |
1/4 (0.5 g) | tsp | chilli pepper flakes |
1 (30 g) | pc | onion, minced |
1 | tbsp | cane vinegar |
1 (9 g) | pc | calamansi, juice squeezed |
1/2 | tsp | iodized fine salt |
1/2 | tsp | pepper |
3/4 (187 mL) | cup | olive oil |
Procedure:
Makes 20 pieces Chicken Tocino.
10 pieces Chicken BBQ.
Tip/s:
By supplying the information via this form and clicking the "I Accept" button, I affirm that I have read, understood and hereby accept the terms of the San Miguel Food Group Website Privacy Statement and Data Privacy Policy and that I hereby consent to the collection, storage, and processing by the San Miguel Food Group and any third party it authorizes, including its affiliates and their respective officers, employees, agents, representatives and personnel of such information disclosed.