Charcoal Chicken
ATOMIC LEVEL OF FLAVOUR INSIDE
Did you know? The origin of the modern-day Charcoal Chicken is a version of 'pollo al spiedo' developed in Peru in the 1950's by a couple of Swiss hoteliers living there. In the 1980's many Aussie chicken shops who used the good old 'Rotisserie oven' changed their names over to get that legendary 'Charcoal over coals' flavour.
ATOMIC CHICKEN Charcoal Chicken provides a great way to have that same unmistakable smokey char flavour, without the need for the normal roasted chook. Just sprinkle, rub or marinade generously before roasting, barbecuing or grilling. But don't just limit yourself to chicken - it is also wonderful on seafood, vegetables and sprinkled on hot chips, and brings a sensational flavour burst to mashed spuds.
Made in Australia from at least 75% Australian ingredients.
Australian owned & made.
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Allergen Information
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