We tried grilling chicken with sprite and you need to see what happened ...

There's no way you see something on the internet called sprite chicken and don't feel compelled to make it. Max found this He goes, what do you think about sprite chicken? I go, I don't know. I don't like soda He goes, but isn't it interesting? And I took a look at the recipe, by the way, it comes from Bon Appetit, a well-known well-respected internet website and magazine. I don't know that people buy magazines anymore. Do you guys buy magazines? So I scoped it. Tell you what I like to buy it, aside from the sprite, which I'm a little curious, a couple Asian flavors in there. There's a Thai chili sauce, and there's fish sauce. Before you freak out and go, fish sauce, ew, no, makes everything better. It's like bacon. It's like the bacon of the Asian sauce world. Everything is better with fish sauce. Trust me. If bacon were a sauce and Asian. What did he say? Did I say we're gonna skewer these? We'll cut some chicken, throw it in a bag, we'll make the sauce, throw it on, marinates, then we thread, we hit it on the grill, and we're eating like good fat Asian kids. That's probably, probably can't say that. Probably can't. I don't know, I can say fat kids. Why can't I say fat Asian kids? That implies that, never mind. All right, let's say, let's get happening. The chicken, sauce, and then, you know. Probably could, as long as they're my color. We're gonna get thrown off this platform one day for not being politically correct, for being, you know, fun. It's about a pound and a half of boneless, skinless chicken breasts. Our only job at this point is to cut it into one-inch cubes. Now let me show you, when you take one and you flip it over, everybody know what this is? This is the tender. That's where the tender comes from. Lives underneath the chicken breast like that. But these are a little thinner than we want, and the key to skewering is everything's about the same size. So if I try and throw this skinny little piece on with one-inch square chunks, this is gonna cook before the other ones do. So I'm gonna keep the smaller, odd-sized pieces off to the side, and I'll use it for a stir-fry or something. So watch, I'm gonna go like this, this little end. So if I go like this, there, now you've got, see? This is what you want. Those are nice chunks, right? Okay, these we'll put in our bowl, finish off all the breasts, then we do the marinade. No, I did not. I said finish, I said finish off the breasts. God. And we'll make the marinade. All right, let's begin with the star of the show. Sprite, three-quarters of a cup. And three-quarters of a cup after the bubbles have all settled down, so let them settle, let them settle. Okay, we need a half a cup of chili sauce. That's a nice color, isn't it? Quarter cup of fish sauce, kosher salt, and a bunch of minced garlic. And this we will whisk. Perfect. Pour it on the chicken. Sort of make sure everybody's covered, and when it is, this can be refrigerated four to eight hours. See when it's done. We're almost ready to get the skewers happening, but we'll make a quick little sauce that will go on top of them when they come off the grill. We begin with some lime juice. Very nice. Lime juice, more of the chili sauce, and some chopped cilantro. And we mix. And this beautifulness will get drizzled on top of the skewers when they're done. In fact, let's start threading so we can start cooking. Chicken, skewers, and a thing to do it on. And I put the chicken in the bag. It's made life easier. And now we skewer. Pretty obvious. Pick up a chunk of chicken, a chunk of chicken, and on it goes. Obviously, I'm using metal skewers. If you're using wood, you want to let them soak in water for at least an hour. A couple hours will not be a bad thing because you do not want this shit burning on the grill. Comprende? Thank you. We'll just finish off the chicken, make them all nice and even, and then we head to the grill. I'm a fan of grill spray, but not on cast iron. So the way to do it is get some oil on a towel and then do this. Good, good? Everybody happy? If you're happy, I'm happy. Even though nobody responded. And we'll take these kids and on we will go. And I think I'll go crosswise to start. That's the sound you want. All right, we're cooking to about 160 degrees. There's mostly two sides, just kind of two flat sides, top and bottom. Maybe we'll give the edges a little hit, but just, you know, manage. I like to pick them up shortly after I put them on to keep them from sticking too much. I do find metal skewers to be extremely handy. You can go from nothing to cooking on your grill in about two seconds. Wood, though, you know, you got all the soaking and whatever. So we can look after, what, 30 seconds? Good color, right? Flip them. Nice, nice, nice. All right, just let her go. Probably looking at 10 minutes. If you want to put a little weight on to help make it more even, you can do that. I don't think it's necessary. And the reason I can pick up these metal skewers is because I only have these burners on. Strategically planted the handles off to the side without any heat. Because as much as I burn myself, I don't want to. Let me try and stand these kids up on their edges for a sec. Look at that. Perfect. Do what you know you need to do, which is flip and flip and flip and flip. You want to be as even as you can. You want to be as fair as you can. We're an equal opportunity flipper. And we're there. And they're beautiful. Oh, and God, don't grab too much because it's hot. But now we take them off, make them even prettier. And here we go. Our beautiful skewers like that, like that, and like that. All right, now our sauce. Remember this? This goes over the top. But I've been looking at this thinking, you know, I see little flecks of red in here of the chili sauce, but I want more and I want a little heat. So I diced up some red holland pepper. You don't have to do it. It's not part of their recipe, but it's now part of mine. And see, now that's prettier. That's prettier. So now we just do this. We're just going to put a little bit along here just to bump up the flavor. Oh boy, I can't wait. And voila. Et voila, as they say. They're certainly beautiful, aren't they? I like the way they look. But will I like the way they taste? Let's find out. Fish sauce, lime, cilantro. Looks so good. How's this gonna work? I've had my tonsils removed, so it probably doesn't matter, but a little crispy. The spice from the holland peppers was necessary. They're really nice. And I think somebody that says they don't like fish sauce should try these. The sweet from the chili sauce mellows it out. You're not going to get like, oh my god, what is that fishy taste? You're just going to get, oh, that's a big bold flavor of deliciousness. So, and I don't know what the Sprite did. I'm sure it added some amount of sweetness. Would it make a difference if you used just plain soda water if you didn't have? Nah, soda's not as sweet. I don't know. Maybe it's a good thing. I can't tell what it's doing in here and I don't have that kind of cooking mind to go, oh, well, of course it's tenderizing the chicken because I don't know if it is. Could be. All I know is it's all good. So does it really matter in the end what the hell it does as long as it does something? I don't think so. Hit the subscribe button. Sometimes I say, will you hit the subscribe button? We'd like you to hit the subscribe button. I don't think people always do. Maybe I need to get a little firmer. So here, watch me. Hit the subscribe button. Just do it now. Don't give a shit what else you're doing. Hit the subscribe button. And if you do, you're supporting us. You could also win one of those knives. We're giving one away every video this year and your name will just come up on the screen like this. When you see it, reach out to us at infothecookingguy.com. We'll get one in your hands. In the meantime, I got some chicken to eat.