Piloncillo Smoked Chicken
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This recipe delivers deep, smoky chicken flavor backed by the caramel richness of piloncillo—unrefined Mexican cane sugar. It’s a powerful blend of savory and sweet that doesn’t overpower. The sugar forms a lacquer-like crust as it smokes, locking in moisture and building flavor. Whether you’re smoking whole chickens or parts, this method is all about contrast—smoke and sweetness, crisp skin and juicy meat, subtle spice and clean fire. It’s a backyard favorite that brings something special to the table.
Sweet Smoke and Spice: Piloncillo Smoked Chicken
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
American
Author:
Glenn Connaughton
Servings
8
Prep Time
30 minutes
Cook Time
2
Calories
420
Piloncillo smoked chicken brings bold flavor in a balanced, barbecue-forward way. The sweet, molasses-like richness of piloncillo melts into the meat as it smokes, helping form a crispy bark while keeping the chicken juicy. Ground coriander and garlic balance out the sweetness, and a touch of cayenne adds just the right bite. Smoke it low and slow over oak or pecan for meat that’s tender, golden, and infused with warm flavor. Whether you’re slicing it up for tacos or serving it family-style, this chicken delivers.
Ingredients
- 1 cup piloncillo sugar (equivalent of one 8-ounce cone)
- 1 tablespoon achiote paste
- 1 tablespoon freshly ground black pepper
- 1 tablespoon kosher salt
- 2 whole chickens (3½ to 4 pounds each)
- Wood: Pecan chunks or combination charcoal/pecan wood
Directions
- Crush the piloncillo: Place the piloncillo in a gallon zip-top bag, seal, and remove the air. Use a meat mallet or heavy can to break it down to brown sugar consistency.
- Make the rub: In a small bowl, mix the crushed piloncillo, achiote paste, black pepper, and kosher salt.
Spatchcock and dry the chickens: Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it completely. Flip the chicken over and press down firmly on the breastbone to flatten. Pat the chickens thoroughly dry with paper towels.
Apply the rub: Rub the chickens generously with the piloncillo mixture, getting under the skin. Refrigerate uncovered for 4 hours.
- Prepare your smoker: Preheat to 250°F using pecan wood chunks or a mix of charcoal and wood. Add 2 chunks of pecan wood to start generating clean smoke.
- Smoke, part 1: Place the chickens skin-side down on the grates. Smoke for 1 hour.
- Smoke, part 2: Flip the chickens skin-side up. Add 2 more pecan chunks. Smoke for another hour or until internal temperature hits 145°F.
- Finish cooking: Loosely cover the chickens with heavy-duty foil. Continue smoking until the thickest part of the breast reaches 160°F.
- Rest: Remove from smoker and rest for 20 minutes before slicing and serving.
Recipe Note
This chicken reflects a Northern Mexican heritage with Texas pitmaster technique. The piloncillo forms a caramelized crust, the achiote adds depth, and pecan smoke ties it all together. Find this and other regional classics at Revolution BBQ.
Nutrition information is automatically calculated, and should only be used as an approximation
Serving Size
1 serving (300 grams)
Calories 420,
Fat
30 grams,
Polyunsaturated Fat
4 milligrams,
Monounsaturated Fat
14 milligrams,
Carbs
6 grams,
Protein
34 grams,
Potassium
450 milligrams,
Potassium
450 milligrams,
Sodium
960 milligrams,
Sugar
4 grams,
Iron
1.6 milligrams
