Chicken Thigh Smoky Careen Style
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 174 kcal | 9% |
| Fat | 7.1 g | 10% |
| of which saturates | 1.8 g | 9% |
| Carbohydrate | 4.4 g | 2% |
| of which sugars | 3.9 g | 4% |
| Fibre | 1.7 g | — |
| Protein | 22.3 g | 45% |
| Salt | 0.99 g | 17% |
Open Food Facts, ODbL, record updated 7 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
British Chicken Thigh (82%), Fruity Barbecue Sauce (13%) (Sugar, Water, White Wine Vinegar, Concentrated Grapefruit, Tomato Paste, Rum, Honey, Black Treacle, Butter (Cows' Milk), Concentrated Pineapple, Concentrated Lemon Juice, Cornflour, Coriander Leaf, Dried Red Pepper, Salt, Orange Zest, Chilli Purée, Garlic Purée, Black Pepper, Pimento, Turmeric), Sugar, Salt, Garlic Powder, Onion Powder, Smoked Paprika, Ginger Powder, Flavourings, Pimento, Comflour, Smoked Maltodextrin, Dried Green Pepper, Dried Red Pepper, Coriander Powder, Parsley, Yeast Extract, Cumin, Acid: Citric Acid; Chilli Powder, Sunflower Oil, Cane Molasses, Colour: Paprika Extract; Thyme, Chilli Extract, Rapeseed Oil 2000 70g 20g 260g 90g 50g 6g Allergy advice:
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
90% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Chickens” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Chickens”: 4.18 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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