Serves: 8
Total Calories: 59

2 chicken (each 3 1/2 to 4 pounds), quartered
3 limes
8 cloves garlic, crushed
1 bunch scallion, both white and green parts, trimmed and coarsely chopped
1 onion, small, finely chopped
1/2 cup parsley, chopped fresh Italian (flat-leaf)
1 to 3 hot pepper, scotch bonnet, or other hot peppers, thinly sliced (for a milder marinade, seed the chiles)
1 teaspoon thyme, chopped fresh or 1 1/2 teaspoons dried
1 tablespoon cloves, whole
2 teaspoons peppercorns, black
2 teaspoons allspice berried
1 cinnamon stick (3 inches long)
1 nutmeg, whole
6 cups water
1 cup rum, dark
1 tablespoon red wine vinegar
3 tablespoons salt
2 tablespoons brown sugar, firmly packed

1. Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Set aside while you prepare the marinade.

2. Cut the limes in half and squeeze the juice into a large nonreactive bowl. Toss in the lime rinds, then add the remaining ingredients and stir until the salt and sugar are dissolved. Add the chicken pieces and turn to coat with the marinade, then cover and let marinate, in the refrigerator, for 24 hours.

3. Set up the grill for indirect grilling, placing a drip pan in the center. If using a charcoal grill, preheat it to medium.

If using a gas grill, place the sugarcane in the smoker box and preheat the grill to high then, when smoke appears, lower the heat to medium.

4. When ready to cook, if using charcoal, toss all the sugarcane on the coals. Remove the chickens from the marinade, discarding the marinade, and blot dry. Oil the grill grate, then arrange the chicken pieces, skin side down, on the hot grate over the drip pan. Cover the grill and cook the chicken until the juices run clear when the tip of a skewer or sharp knife is inserted in the thickest part of a thigh and the breast meat near the bone shows no trace of pink, 1 to 1 1/2 hours (see Note). If using charcoal, add 10 to 12 fresh coals per side after 1 hour.

5. Transfer to serving plates or a platter and serve immediately or refrigerate, covered, to serve cold later.

Serves 8

Note: Because the chicken is smoked rather than grilled, the meat near the joints may remain a little pink, even when the chicken is fully cooked.

Nutritional Facts:

Serves: 8
Total Calories: 59
Calories from Fat: 4

More Recipes from the The Barbecue Bible Cookbook:
Afghan Grilled Quail
Afghan-Style Chicken / Murgh
Afghan-Style Game Hens
Anguillan Barbecue Sauce
Anguillan Roast Chicken
Annatto-Spiced Grilled Turkey
Bademiya's Justly Famous Chile-Coriander Chicken
Bahamian Grilled Chicken
Balinese Grilled Chicken With Apple-Macadamia Chile Sauce
Baxter Road Grilled Chicken
Beer Can Chicken
Brazilian Beer Chicken
Buccaneer Chicken / Poulet Boucane'e
Chicken With Lemon Mustard Sauce / Yassa
Cinnamon Cherry Sauce for Duck
Dimples' Barbecued Chicken
Grilled Chicken With Saffron / Joojeh Kebab
Grilled Duck With Garlic and Ginger
Grilled Game Hens With Moroccan Spices
Grilled Pheasant Legs
Grilled Quail Santorini
Jakarta Chicken Sate / Sate' Ayam
Malaysian Chicken Sates
Motevidean Chicken Breats / Pamplona de Pollo
Orange Sauce for Duck
Palestinian Chicken
Peking Duck
Piri-Piri Chicken
Scallion Crepes
Schoolyard Chicken Sates
Sea Captain's Chicken Tikka
Spiced Grilled Quail
Sri Lankan Sates
Tandoori Chicken / Tandoori Murgh
Thai Chicken Sates Served in Lettuce Leaves
Turkey Pastrami
Tuscan Grilled Pheasant
Uzbekistani Quail Grilled in Grape Leaves
Yakitori