The Simms Tribe met up in Palm Desert this past weekend to take part in a family Easter tradition that goes back as far as I can remember. For those of you who haven't had the chance to visit La Quinta (CA) I will say that it is one of those truly special places in this world.
Warm dry air. Palm trees. Desert Rocks. Starry nights. It's rare that you ever need more than your bikini and a light cover-up.
We usually opt to stay at La Quinta Resort & Club but this year we stayed at some lovely villas just down the road from the resort.
The best part about the villas?
They came equipped with full kitchens and barbecues...woo!
I made Mexican Beer Can Chickens for a "taco night" that took place during the trip. They were a huge hit and are super easy to make. The best part about this recipe is that you can play with the flavors and variations of spice rubs, etc.
Mexican Beer Can Chicken
1 four-five lb chicken (try to get a free-range or organic one of possible)
handful of fresh cilantro
5 -7 cloves garlic
1 can of corona or tecate or beer of choice
lawry's seasoned salt
1. Rinse chicken and pat dry. Place in large zip-loc bag. Squeeze limes and orange juice into bag. Add squeezed fruit in bag as well. Roughly chop cilantro and add to bag. Mince Garlic and add to bag. Place bag in refrigerator and let marinate for at lease 3 hours.
2. Once you are ready to grill your chicken, heat the grill, pull the chicken from the bag and pat dry. Take a couple of big swigs of your canned beer or dump about half out. Take the cilantro and garlic from the bag and shove into beer can. Place chicken onto beer can so that it stands by itself, supported by the can and it's two legs (sort of like a tripod).
3. Rub chicken heavily with mixture of spices. Place on grill - make sure the heat is indirect. Cover grill and let roast for about 1.5 hours or until thermometer reads at least 165 F in the thickest part of the chicken.
Photo Credit [chickens]: R.W. Simms