• 2 small whole chickens
  • 2 Tbsp garlic powder
  • 1 Tbsp smoked paprika
  • 1 Tbsp mustard powder
  • 2 tsp ground cumin
  • 1 tsp ground coriander seed
  • ½ tsp citric acid
  • ¼ cup extra virgin olive oil
  • sea salt flakes and freshly-ground black pepper
  • 2 cups applewood chips, soaked
  • 1 cup mayonnaise
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp minced horseradish
  • finely grated zest and juice of 1 lemon
  • 2 tsp minced garlic
  • ¼ tsp cayenne pepper


  • Preparation Time: 10 minutes
  • Cooking TIme: 40 minutes
  • Serves: 4-6
  • BBQ


Step 1

Use a sharp pair of scissors to remove the chickens’ backbones. Mix the garlic powder, paprika, half the mustard, cumin, coriander seed and citric acid in a bowl,
then scatter into the chickens and rub in well. Drizzle with the oil, season with salt and pepper, then set aside for 30 minutes.

Step 2

Heat a lidded barbecue to moderate, then put the applewood chips into a smoker box and set over a direct heat. Once smoking, arrange the chickens in the barbecue and cook for 40 minutes, until firm to touch.

Step 3

Meanwhile, combine the mayonnaise, vinegar, zest, juice, garlic, cayenne and remaining mustard powder. Whisk until smooth, then serve with the chicken.