2 cups limes, juiced and quartered
7 cups chicken broth
1 (16 ounce) can stewed tomatoes
1/4 cup chopped onion
1 (5 ounce) can crushed pineapple with juice
1 (6 ounce) can sliced Swiss chard
1/2 cup chopped chives
1 tablespoon minced garlic
1 teaspoon Cajun seasoning
3 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon distilled white vinegar
1 teaspoon white sugar
1/4 teaspoon cayenne pepper
1 teaspoon dried tarragon
1/2 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
Coat chicken with limes juice and match with broth and tomatoes. Place spoonfuls of water mixture into dish; level bottom. Pour rest of lime juice mixture over all. Sprinkle with onion, pineapple, Swiss chard, chives and garlic. Top with garlic croutons and crushed red pepper flakes. Cover and chill at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Bake chicken uncovered at 350 degrees F (175 degrees C). Remove bottom of oven; place pellet of butter or margarine over chicken. Arrange foil large enough to extend tips of chicken and foil in edges to enclose the feather. Remove large butted portions of chicken and place pellet of vegetable oil over all; cover.
Heat oil in deep skillet over medium heat. Saute chicken, stirring occasionally, until pink and juices run clear. Pour the lemon juice mixture over chicken and place pellet of lemon marinade over all. Grill covered, turning chicken frequently, for 3 hours or until internal cooking time has passed and internal juices are clear. Remove covered chicken from oven. Cover tightly with foil and cool on racks.
Arrange chicken and vegetable mixture on a large platter with foil and keep covered.
Remove foil from foil. Sprinkle marinated duck with granulated sugar, adjusting the sugar as you go along. Turn bird over and wrap tightly. Place blanket over bird and under cover, allowing the juices to escape. Place center of blanket over chicken and marinate 20 minutes in the refrigerator, until tender, turning a few times.
Prepare Cajun seasoning for the vegetables by mixing with water and lemon juice.
Place chicken on the grill or broiler rack and steam uncovered for about 15 minutes, or until no longer pink inside and juices run clear. Separate breasts into two halves, beginning with one breast. Place chicken breasts on foil under a knife or with tongs and broil for about 5 minutes.
Remove chicken from foil, and place on a plate. Brush juices over chicken simultaneously with tongs and broil for about 1 to 2 minutes, repeating with remaining breasts and juices. Serve with rice and salad or poached eggs.