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This recipe seems a little involved, but actually it's a series of simple steps.
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Given are instructions for a charcoal or possibly gas barbecue grill.
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If you have a patio style smoker, you can smoke the chicken in it, using sugar cane instead of wood chips.
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If you can't find sugar cane, use hardwood chips.
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Soak the chips in cool water for 2 hrs before using.
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**Wash the chickens and pat dry.
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Cut each into quarters through the breast and backbone.
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Set aside.
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**Cut limes in half and extract the juice, reserving the rinds.
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Place juice and rinds in large non-reactive bowl or possibly plastic container.
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Add in garlic, onions, parsley, chiles, thyme, cloves, peppercorns, allspice, cinnamon, nutmeg, water, rum, vinegar, salt and brown sugar.
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Stir till salt is dissolved.
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Add in chickens, turning to coat all sides.
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Cover and marinate in refrigerator 24 hrs.
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**Build fire in one side of barbecue grill.
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(If using gas grill heat one side, but not the other.
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If using charcoal, build fire on one side, or possibly around edges, leaving center empty.)
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Let fire burn down low.
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Place sugar cane in smoking pan or possibly heavy duty aluminum pan on fire.
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Remove chickens from marinade and place cut side down, as far away from flames as possible.
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**Smoke cook chickens till done, 1 to 1 1/2 hrs.
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(If using charcoal fire, add in coals as necessary.)
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When chicken is cooked, legs will wiggle in joints and juices will run clear.
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Because the chicken is smoked rather than grilled, meat near joints may remain a little pink even when chicken is fully cooked.
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Serve warm or possibly cool.
