Cool the chicken quarters, dry with paper towels and set aside.
Cut the limes in half and squeeze the juice into a large baking bowl. Add the lime halves and the remaining ingredients and stir everything together until the salt and sugar are dissolved. Add the chicken quarters and turn to coat the other side in the mixture, then cover and marinate in the refrigerator for 24 hours.
Prepare the broiler for indirect grilling and place a drip pan in the center. Heat a charcoal grill over medium heat.
For a gas grill, place the sugar cane in the smoker box form and heat the broiler on high. As soon as smoke begins to rise, turn down to medium.
When the broiler is ready, for charcoal, shape the whole sugar cane onto the briquettes. Remove the chicken quarters from the marinade and dry them, pouring away the marinade. Oil the hot grill rack, place the chicken quarters skin side down on the grill rack over the drip pan. Close the broiler and broil the chicken for 1-1 1/2 hours, until clear broth comes out when you poke the thickest part of the drumstick with a kitchen knife or skewer. The breast meat on the bone should no longer be pink. If using charcoal, add 10-12 briquettes on each side after liter hrs.
Arrange chicken quarters on plates or platter and bring to table on the spot or keep covered in refrigerator and bring to table when cooled.
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