Floyd on Food

From the kitchen of WAC Executive Chef Eric Floyd 

Grilled Pollo AsadoChef Eric Floyd stands in front of a wall of guitars.

What does WAC Executive Chef Eric Floyd do when he finds a little extra time on his hands? Cook, of course! We asked Eric to share some of his favorite recipes with us. Read more from him in our archives. 

This pollo asado recipe is marinated in a mixture of lime and orange juice, Mexican herbs and spices, and achiote powder to achieve its signature red-orange color,” Eric says.  

Get cooking and share your version with us on Instagram using @thewacseattle, #homewiththewac, and @chefericfloyd. 

Grilled Pollo Asado

Prep time: 20 minutes
Marinating time: Two hours
Cook time: 30 minutes
Total time: Two hours and 50 minutes
Servings: Six 

Ingredients 

  • 1/4 C. fresh orange juice (Try different kinds of oranges, especially my favorite—blood oranges) 
  • T. olive oil 
  • 2 T. lime juice (about 1 lime) 
  • T. apple cider vinegar   
  • T. achiote powder (ground annatto seed) 
  • T. ground coriander 
  • T. coarse sea salt 
  • T. minced garlic (about 3 cloves) 
  • tsp. smoked paprika 
  • tsp. fresh oregano 
  • T. coarse ground black pepper 
  • tsp. ground cumin, toasted 
  • 1/8 tsp. ground cloves 
  • 2-3 lb. whole chicken, thighs or legs (I used a whole chicken for this) 
  • Vegetable oil for greasing the grill 

Directions 

To make marinade, combine all ingredients except the chicken and vegetable oil in small bowl. Whisk to combine. 

Place the chicken in a plastic gallon bag and add the marinade. Seal the bag and massage the marinade into the chicken, coating all sides. Place the bag in the refrigerator for two to six hours. Do not marinate longer than 8 hours or the chicken will get tough and begin to break down. 

To prepare the grill, heat it to medium heat (350°F–375°F) for indirect cooking. This means light the burnersor charcoalon one half of the grill and leave them off on the other half. This creates a zone of direct heat and a zone of indirect heat. Grease the preheated grill grates to prevent sticking by wiping them down with a folded paper towel that’s been soaked in vegetable oil. 

Grill: Remove the chicken from the marinade and shake off any excess liquid. Grill chicken skin side down over direct heat for about 8 to 10 minutes with the lid closed as much as possible, until the skin is crispy and golden. Flip chicken over, move to indirect heat and grill for 15 to 20 minutes, until the meat is firm and the temperature registers 165°F.  

Time to eat! Serve pollo asado with warm corn or flour tortillas, Mexican street corn, rice, and beans. 

Remember to post your photos (in the kitchen and your final dish!) to Instagram using @thewacseattle, #homewiththewac, and @chefericfloyd.