Total Calories: 59
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.
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.
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