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