{"title":"Grilled","description":"\u003cp\u003eChar without a grill, smoke without a smoker. These packs brine first so the meat holds its water, then load the surface with spice that colours hard and fast in dry heat. Tandoori, shish tawook or full barbecue lacquer — your call.\u003c\/p\u003e","products":[{"product_id":"tandoori-char-brine-rub-kit","title":"Tandoori Char Brine + Rub Kit","description":"\u003cp\u003eTandoori was built for a clay oven running hotter than anything in your kitchen. Your air fryer is not that. It is a very confident hair dryer, and left to its own devices it will pull the water straight out of your chicken and hand you back something grey and stringy. So we brine first, then go in hard with Kashmiri chilli for colour and char.\u003c\/p\u003e\u003ch3\u003eWhy it works\u003c\/h3\u003e\u003cp\u003eThe brine sachet is salt and a little cane sugar carrying ginger, garlic and black cardamom. Dissolved in cold water, the salt moves into the meat and stays there, and salted muscle holds on to more of its own moisture when dry convection heat starts hauling it out. That is the entire trick, and it happens before the machine is even switched on. The sugar is there to help the surface brown at high heat. The rub does the other half: Kashmiri chilli is heavy on red pigment and light on burn, so you get tandoori colour without your mouth paying for it, while garam masala, cumin and dried fenugreek leaf toast on the surface in the last few minutes. Yogurt in the marinade is not decoration either — it clings, so the spice stays on the chicken instead of blowing around the basket. There is no starch in this kit. Starch makes crust. We want char.\u003c\/p\u003e\u003ch3\u003eWhat's in the box\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrine sachet, 60 g\u003c\/strong\u003e — salt, cane sugar, ginger, garlic, black cardamom, bay, black peppercorn. Dissolves into 1 litre of cold water and brines 1 kg of chicken.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTandoori rub, 45 g\u003c\/strong\u003e — Kashmiri chilli, garam masala, ginger, garlic, cumin, coriander, dried fenugreek leaf, black salt. Deliberately low on salt, because the brine already did that job. Seasons 1 kg, mixed into yogurt.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrinted recipe card\u003c\/strong\u003e — the full method, times and temperatures, in your hand instead of on your greasy phone.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSingle pack\u003c\/strong\u003e does 1 kg of chicken. \u003cstrong\u003eTriple pack\u003c\/strong\u003e does 3 kg: three brine sachets, three rub sachets, one recipe card.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003col\u003e\n\u003cli\u003eTip one brine sachet into 1 litre of cold water and stir until you cannot feel grit at the bottom.\u003c\/li\u003e\n\u003cli\u003eScore 1 kg of chicken — bone-in legs and thighs are the move here — twice per piece, down to the bone. Drop it in the brine, cover, and refrigerate for at least 30 minutes; 2 to 4 hours is better. Never go past 12 hours. Fridge only. Never the counter.\u003c\/li\u003e\n\u003cli\u003eLift the chicken out and pour the brine down the sink. It has done its job and it is not doing a second one. Never reuse it.\u003c\/li\u003e\n\u003cli\u003ePat every piece completely dry with paper towel, into the scores as well. Wet chicken steams. Dry chicken chars.\u003c\/li\u003e\n\u003cli\u003eMix the whole rub sachet with 4 tbsp thick yogurt, 1 tbsp oil and a squeeze of lemon. Coat the chicken, push it into the cuts, and leave it in the fridge for 20 to 30 minutes.\u003c\/li\u003e\n\u003cli\u003ePreheat the air fryer to 200°C (390°F) for 3 to 5 minutes.\u003c\/li\u003e\n\u003cli\u003eLay the pieces in a single layer with space between them. A crowded basket steams and you get no colour. Cook bone-in pieces at 200°C (390°F) for 22 to 28 minutes, flipping once at the halfway point. Boneless thighs: 190°C (375°F) for 15 to 20 minutes, flipping once.\u003c\/li\u003e\n\u003cli\u003eCheck the thickest part, away from the bone, with an instant-read thermometer. Chicken is cooked at \u003cstrong\u003e74°C \/ 165°F\u003c\/strong\u003e — not at \"looks about right\". Get a thermometer. It costs less than the chicken you keep overcooking.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, then hit it with lemon and raw sliced onion. That is the finish. Do not skip it.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch3\u003eHeat, allergens \u0026amp; storage\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat: 3 of 5.\u003c\/strong\u003e Properly warm, with a slow build. Kashmiri chilli does most of the colour; the cayenne-level kick stays polite.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e no gluten, dairy, egg or nut ingredients in either sachet. Packed in a facility that also handles mustard, sesame, gluten and tree nuts. The method uses yogurt, which you supply — that is dairy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 12 months unopened. Once opened, use the rub within 3 months while it still smells like something.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e cool, dry, out of direct sunlight. Do not keep the sachets in the fridge — condensation turns spice into a brick. Mixed brine is made fresh, used the same day, and thrown away after.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fried AF","offers":[{"title":"Single pack (1 kg chicken)","offer_id":48262471942402,"sku":"FAF-GRL-TAN-1K","price":329.0,"currency_code":"INR","in_stock":true},{"title":"Triple pack (3 kg chicken)","offer_id":48262471975170,"sku":"FAF-GRL-TAN-3K","price":819.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0833\/0566\/0674\/files\/pexels-photo-9738994.jpg?v=1786008773"},{"product_id":"shish-tawook-brine-rub-kit","title":"Shish Tawook Brine + Rub Kit","description":"\u003cp\u003eShish tawook is a mild chicken, and mild chicken has nowhere to hide. If the meat is dry, the whole skewer is dry, and no amount of garlic sauce is bailing you out. Brine it, and it comes out pale gold, lemony and dripping — the way it does at a good shawarma counter at one in the morning.\u003c\/p\u003e\u003ch3\u003eWhy it works\u003c\/h3\u003e\u003cp\u003eSalt in solution is the whole engine. The brine sachet dissolves salt, a little sugar, garlic, coriander seed and lemon peel into water, the salt travels into the chicken, and salted meat holds on to noticeably more of its own moisture once the dry convection heat starts working. Boneless thigh chunks are small, so they dry out faster than anything else you will put in an air fryer — which is exactly why this style needs the brine most. The rub is a warm-not-hot build: coriander and cumin for body, cinnamon in a small enough dose that it reads as background warmth rather than dessert, garlic and white pepper for savoury depth, sumac for a dry sour edge that lands where lemon juice cannot. We keep the lemon in the short marinade rather than the brine on purpose — an hour in acid is flavour, a whole day in acid turns the outside of chicken chalky and pale. No starch here. We are chasing edges and char, not batter.\u003c\/p\u003e\u003ch3\u003eWhat's in the box\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrine sachet, 60 g\u003c\/strong\u003e — salt, cane sugar, garlic, coriander seed, dried lemon peel, bay, white pepper. Makes 1 litre of brine, enough for 1 kg of chicken.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTawook rub, 40 g\u003c\/strong\u003e — sumac, coriander, cinnamon, garlic, sweet paprika, white pepper, dried mint, oregano. Low salt by design, because the brine handled it. Seasons 1 kg.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrinted recipe card\u003c\/strong\u003e — method, timings, temperatures and the garlic-lemon finish on the back.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSingle pack\u003c\/strong\u003e does 1 kg of chicken. \u003cstrong\u003eTriple pack\u003c\/strong\u003e does 3 kg: three brine sachets, three rub sachets, one recipe card.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003col\u003e\n\u003cli\u003eStir one brine sachet into 1 litre of cold water until it is fully dissolved and the water runs clear off the spoon.\u003c\/li\u003e\n\u003cli\u003eCut 1 kg of boneless chicken thigh into rough 3 to 4 cm chunks. Add to the brine, cover, refrigerate for at least 30 minutes; 1 to 2 hours suits pieces this small, 4 hours is the ceiling, and nothing ever goes past 12. Fridge, always. Never the kitchen counter.\u003c\/li\u003e\n\u003cli\u003eDrain and throw the brine away. It is single use. Never reuse it on another batch.\u003c\/li\u003e\n\u003cli\u003ePat the chunks completely dry with paper towel. Surface water is the reason your last batch went pale — it has to boil off before anything browns.\u003c\/li\u003e\n\u003cli\u003eHold back 1 tsp of the rub for the finish. Mix the rest with 3 tbsp thick yogurt, 2 tbsp oil, the juice of half a lemon and 2 crushed garlic cloves. Coat the chicken and rest it in the fridge for 30 minutes, up to 2 hours.\u003c\/li\u003e\n\u003cli\u003ePreheat the air fryer to 190°C (375°F) for 3 to 5 minutes. Thread onto short skewers if they fit your basket, or just cook the chunks loose.\u003c\/li\u003e\n\u003cli\u003eSingle layer, gaps between the pieces, no stacking. Cook at 190°C (375°F) for 15 to 20 minutes, flipping once at the halfway point. Doing this on bone-in pieces instead? 190 to 200°C (375 to 390°F) for 22 to 28 minutes, flipping once.\u003c\/li\u003e\n\u003cli\u003eCheck the thickest chunk with an instant-read thermometer. \u003cstrong\u003e74°C \/ 165°F\u003c\/strong\u003e and it is done. Guessing is how mild chicken becomes sad chicken — use the thermometer.\u003c\/li\u003e\n\u003cli\u003eRest 3 minutes. Squeeze over the other lemon half, scatter the reserved teaspoon of rub while the surface is still hot, and eat it in flatbread with garlic sauce and pickles.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch3\u003eHeat, allergens \u0026amp; storage\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat: 1 of 5.\u003c\/strong\u003e Effectively no burn. Warm, sour and garlicky. Safe for kids and for people who claim black pepper is spicy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e no gluten, dairy, egg or nut ingredients in either sachet. Packed in a facility that also handles mustard, sesame, gluten and tree nuts. The marinade calls for yogurt, which you supply — that is dairy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 12 months unopened. Use within 3 months of opening; sumac and dried mint fade first.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e cool, dry cupboard, away from the hob and out of sunlight. Never store sachets in the fridge. Mix brine fresh, use it that day, bin it after.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fried AF","offers":[{"title":"Single pack (1 kg chicken)","offer_id":48262472007938,"sku":"FAF-GRL-TWK-1K","price":319.0,"currency_code":"INR","in_stock":true},{"title":"Triple pack (3 kg chicken)","offer_id":48262472040706,"sku":"FAF-GRL-TWK-3K","price":799.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0833\/0566\/0674\/files\/pexels-photo-5643427.jpg?v=1786008776"},{"product_id":"smoky-barbecue-brine-rub-kit","title":"Smoky Barbecue Brine + Rub Kit","description":"\u003cp\u003eReal barbecue is a nine-hour sport with a wood pile and a folding chair. You have twenty-five minutes and a machine the size of a bread bin. Fine. We brine it, rub it in smoked paprika and mustard, and the sticky glaze goes on at the very end — because sugar in a 190°C \/ 375°F box early is a smoke alarm, not a finish.\u003c\/p\u003e\u003ch3\u003eWhy it works\u003c\/h3\u003e\u003cp\u003eBarbecue chicken fails in an air fryer for two reasons, and this kit kills both. First, dryness: dry convection heat strips moisture off the surface and keeps going into the meat. The brine sachet puts salt and a little brown sugar into solution so the salt gets right through the piece, and salted meat holds its moisture far better once that heat starts pulling. Second, burning: every bottled barbecue sauce is loaded with sugar, and sugar at high heat in a small hot box goes from glossy to black in about ninety seconds. So we split it. The rub carries the flavour and only a modest amount of sugar, enough to brown without scorching over a full cook. The sweet, sticky part gets mixed at the sink and brushed on in the last few minutes, where it sets into a lacquer instead of carbonising. The smoke is real smoke that already happened: smoked paprika is peppers dried over wood, so you get that flavour without owning a smoker. Mustard powder and vinegar cut through the sugar so it tastes like barbecue rather than jam.\u003c\/p\u003e\u003ch3\u003eWhat's in the box\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrine sachet, 60 g\u003c\/strong\u003e — salt, brown sugar, smoked paprika, onion, bay, black peppercorn, celery seed. Makes 1 litre of brine for 1 kg of chicken.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBarbecue rub, 50 g\u003c\/strong\u003e — smoked paprika, brown sugar, mustard powder, garlic, onion, cumin, black pepper, a measured pinch of cayenne. Light on salt, since the brine covered it. Seasons 1 kg, and 2 tsp of it also builds the glaze.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrinted recipe card\u003c\/strong\u003e — full method plus the three-ingredient glaze ratio, so you are not scrolling mid-cook with sticky hands.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSingle pack\u003c\/strong\u003e does 1 kg of chicken. \u003cstrong\u003eTriple pack\u003c\/strong\u003e does 3 kg: three brine sachets, three rub sachets, one recipe card.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003col\u003e\n\u003cli\u003eDissolve one brine sachet in 1 litre of cold water. Stir properly — undissolved salt at the bottom is salt that never made it into your dinner.\u003c\/li\u003e\n\u003cli\u003eAdd 1 kg of chicken. Bone-in thighs and drumsticks are the best fit for this one. Cover and refrigerate for at least 30 minutes; 1 to 4 hours is better, and never longer than 12. Fridge only, never at room temperature.\u003c\/li\u003e\n\u003cli\u003eTake the chicken out and pour the brine away. Used brine is done. Never reuse it for a second batch.\u003c\/li\u003e\n\u003cli\u003ePat every piece bone dry with paper towel. Any water still sitting on the skin has to boil off before browning can start, and that is time your chicken spends drying out.\u003c\/li\u003e\n\u003cli\u003eHold back 2 tsp of the rub for the glaze. Rub 1 tsp of oil over the chicken, then coat it with the remaining rub and let it sit 15 minutes while the fryer heats.\u003c\/li\u003e\n\u003cli\u003ePreheat the air fryer to 190°C (375°F) for 3 to 5 minutes.\u003c\/li\u003e\n\u003cli\u003eArrange in a single layer with room around each piece. Cook bone-in pieces at 190°C (375°F) for 22 to 28 minutes, flipping once at the halfway point. Wings instead? 200°C (390°F) for 20 to 24 minutes, flipping once. Boneless thighs: 190°C (375°F) for 15 to 20 minutes, flipping once.\u003c\/li\u003e\n\u003cli\u003eMake the glaze while it cooks: the reserved 2 tsp of rub, 2 tbsp honey or ketchup, and 1 tsp cider vinegar, stirred smooth.\u003c\/li\u003e\n\u003cli\u003eWith 4 minutes left, pull the basket, brush the glaze over the top of every piece, and send it back in. Watch it. Sugar goes from sticky to bitter fast at this temperature.\u003c\/li\u003e\n\u003cli\u003eCheck the thickest part, clear of the bone, with an instant-read thermometer. \u003cstrong\u003e74°C \/ 165°F\u003c\/strong\u003e is cooked. Use the thermometer — glaze hides colour, and colour was your only other clue.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes on a rack so the underside does not go soft, then brush on whatever glaze is left and eat it with your hands.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch3\u003eHeat, allergens \u0026amp; storage\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat: 2 of 5.\u003c\/strong\u003e Gentle. Smoke and sweetness lead, with a low warm hum from cayenne and black pepper at the back.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e contains \u003cstrong\u003emustard\u003c\/strong\u003e and \u003cstrong\u003ecelery\u003c\/strong\u003e. No gluten, dairy, egg or nut ingredients in either sachet. Packed in a facility that also handles sesame, gluten and tree nuts.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 12 months unopened. Use within 3 months of opening — brown sugar in the rub will clump if it gets damp.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e cool, dry, sealed, out of sunlight. Do not refrigerate the sachets. Mix the brine fresh, use it the same day, then discard it.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fried AF","offers":[{"title":"Single pack (1 kg chicken)","offer_id":48262472073474,"sku":"FAF-GRL-BBQ-1K","price":349.0,"currency_code":"INR","in_stock":true},{"title":"Triple pack (3 kg chicken)","offer_id":48262472106242,"sku":"FAF-GRL-BBQ-3K","price":869.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0833\/0566\/0674\/files\/pexels-photo-30146241.jpg?v=1786008779"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0833\/0566\/0674\/collections\/pexels-photo-9738994.jpg?v=1786009284","url":"https:\/\/friedaf.com\/collections\/grilled.oembed","provider":"Fried AF","version":"1.0","type":"link"}