ATOMIC CHICKEN: Charcoal Chicken Seasoning Rub – 280g

Charcoal-chicken-shop flavour, no rotisserie required

That smoky, savoury charcoal-chicken flavour you queue up for on a Sunday — Atomic Chicken Charcoal Chicken Seasoning Rub bottles it in a 280g shaker. Rub it on a whole bird or a tray of thighs and you get the deep, chargrilled, herby taste of a proper charcoal chicken shop, straight from your own oven or grill.

The flavour

Deep and savoury with a smoky, chargrilled character and a herby backbone — that unmistakable charcoal-chicken profile of salt, herbs and roasted depth. There is no chilli heat here; the “charcoal” is all about smoky, roasted flavour, not spice.

How to cook with it

• Rub generously over a whole chicken, under the skin included, before roasting or spit-cooking.
• Season thighs, marylands or wings for the barbecue or oven.
• Toss through potatoes or wedges roasting in the chicken juices for a charcoal-shop side.
• Sprinkle over grilled veg or use as an everyday savoury roast seasoning.

In the shaker

A savoury, herb-flecked rub with a warm reddish-brown tone from the spice extract. It grinds fine enough to coat evenly yet has enough body to build a well-seasoned, roasted crust on the bird.

Ingredients & Dietary

Ingredients: Salt, sugar, herbs, rice flour, dehydrated vegetable, yeast extract, spice extract (160c), rice bran oil, anti-caking agent (551).

Dietary: Gluten friendly (no gluten ingredients — made with rice flour — though may contain traces if made in a facility that also handles gluten) and vegan-friendly based on the listed ingredients. May contain traces of dairy, soy, peanuts, tree nuts, sesame and gluten. Always check the physical label.

FAQ

How hot is it? None — the “charcoal” is smoky, chargrilled flavour, not chilli heat.

Is it gluten free? It is gluten friendly (made with rice flour, no gluten ingredients, though it may carry traces) and vegan-friendly by its listed ingredients — always check the physical label.

How do I use it? Rub it generously over a whole bird, under the skin too, before roasting or spit-cooking; it is also great on thighs, wings and the tray potatoes cooking in the juices.

Where is it made? Made in Australia.

The Rub Smuggler's Verdict

Do a whole bird with this, low and steady till the skin cracks, then mop it with a beefy-sweet Boomas Boomtang BBQ Sauce in the last stretch so it glazes instead of scorches. Carve it up and put a smear of sharp Mama Melisse Mama Mustard on the plate to cut the richness — the whole charcoal-shop feed, smuggled into your backyard.