Found in Steven Raichlen's book, this island delicacy is a jerk brined
treat.

What they're not sharing with you explicitly is the real technique.

Buy fresh sugar cane, split into long quarters and air dry it for
several says, then use in the smoker or smoker box if gas grilling.

The sweetness of the cane smoke will add a whole new layer of taste.

http://www.dvo.com/recipe_pages/gril..._Boucane-e.php

Ingredients
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
Directions:
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.