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1
Combine the cloves, cardamom and cinnamon sticks in a bowl, cover with cold water and soak for at least 1 hour and up to 4 hours.
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2
Heat the oil in a medium saute pan over medium heat.
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3
Add the ginger and garlic and cook until soft, about 2 minutes.
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4
Add the mustard seeds and cook for 30 seconds.
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5
Add 1/2 cup water, the lime zest and juice and some salt and pepper.
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6
Bring to a boil and cook for 1 minute.
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7
Transfer to a blender and blend until a smooth paste, adding more water if needed.
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8
Let cool.
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9
Rub the paste over the entire chicken, including under the skin.
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10
Cover and marinate in the refrigerator for at least 1 hour and up to 4 hours.
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11
Remove the chicken from the refrigerator 30 minutes before grilling.
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12
Light a chimney starter filled with hardwood charcoal and allow to burn until all the charcoal is covered with a layer of fine gray ash.
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13
Build a single-level fire by spreading the coals evenly over the bottom of the grill.
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14
Add the soaked spices evenly over the hot charcoal, put the lid on the grill and allow the grates to heat up and the smoke to fill the grill, about 5 minutes.
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15
Place the chicken, skin-side down, over the coals and cook until the skin is nicely charred.
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16
Flip, move to indirect heat, cover the grill and cook at about 375 degrees until an instant-read thermometer inserted into the thigh registers 165 degrees F, 40 to 50 minutes.
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17
Remove the chicken to a cutting board and let rest 10 minutes before carving.
