Instructions: This recipe seems a little involved, but actually its a series of simple steps. Given are instructions for a charcoal or gas barbecue grill. If you have a patio style smoker, you can smoke the chicken in it, using sugar cane instead of wood chips. If you cannot find sugar cane, use hardwood chips. Soak the chips in cold water for 2 hours before using.

**Wash the chickens and pat dry. Cut each into quarters through the breast and backbone. Set aside.

**Cut limes in half and extract the juice, reserving the rinds. Place juice and rinds in large non-reactive bowl or plastic container. Add garlic, onions, parsley, chiles, thyme, cloves, peppercorns, allspice, cinnamon, nutmeg, water, rum, vinegar, salt and brown sugar. Stir until salt is dissolved. Add chickens, turning to coat all sides. Cover and marinate in refrigerator 24 hours.

**Build fire in one side of barbecue grill. (If using gas grill heat one side, but not the other. If using charcoal, build fire on one side, or around edges, leaving center empty.) Let fire burn down low. Place sugar cane in smoking pan or heavy duty aluminum pan on fire. Remove chickens from marinade and place cut side down, as far away from flames as possible.

**Smoke cook chickens until done, 1 to 1 1/2 hours. (If using charcoal fire, add coals as necessary.) When chicken is cooked, legs will wiggle in joints and juices will run clear. Because the chicken is smoked rather than grilled, meat near joints may remain a little pink even when chicken is fully cooked. Serve hot or cold.

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