SPRITE CHICKEN


– Hello, everyone, it’s Barry here. Welcome to My Virgin Kitchen. I hope you are well. Today, essentially we are shoving a can of Sprite,
other brands are available, but this works well, lemon and lime. We’re shovin’ a can of
Sprite up a chicken’s bum. Trust me, it works really, really well. I actually did a video
with a beer can years ago. It’s on the channel somewhere, so if you wanna find that, you can, but it basically steams the chicken, the inside, the fluid, because
you wedge the chicken on. It steams, it makes it all tender, and you ram it full of flavour. You’re gonna absolutely love it. I hope you will, unless you’re vegetarian, and that might be awkward. You can’t really do this to a carrot. And when it comes to the
can, intentional chicken pun, you can fill it, whee,
with anything you like. So, without further ado, if
you’re not on the website the full method and ingredients
are right down here. (tongue clicking) Let’s get goin’. Okay, there is not much more to say here. I wanna keep it quite brief because it’s not the most
interesting thing to look at. This is a chicken, as you know. You got the head end,
which is now just the neck. And then the butt, which is where our can is gonna go up there. So, let’s get rid of all
the strings and stuff. A lot of people say to
me, “Barry, what is your “favourite gadget?” And actually, out of all of them, I just really like food scissors,
I find them really good. So, we’re just gettin’ the string out that holds and tucks all these. See this? Yes. Yes, we can now, oh, I’m gonna have to spin you ’round to show this. I’ve basically pulled
the legs out of there, and you get a good
opening to get our can in. Gonna tuck the wings in there. I don’t really wanna
touch them at the moment. But that’s what we’re lookin’ at really. We got the neck there,
which we’ll also use. I’m just gonna go wash my hands, and I’m gonna make a little
bit of a rubby thing for it. All right, so, just for
reference, that chicken, I have given it a wash and patted it dry with some kitchen towel, all right? So, this is three garlic cloves, which I’m just gonna mince up. One of my absolute
favourite gadgets, this one. This is a bowl of melted butter, so we’re just gonna push
the garlic in there. Teaspoon of paprika, you guys
know how much I like that. Two teaspoons of brown
sugar, some pug seasoning, so that’s, I think, salt in that one. Pepper’s in that one,
no, other way around. This is half a lemon,
gettin’ the juice out of it. And then half a lime. Givin’ that inner-Sprite vibe, you know? Just pour that in, woo! And mix it all around, mixy, mixy, mix. Make sure the sugar all dissolves, that’s probably the most
important thing, and the paprika. Try and get a nice sort
of smooth feel going on. Oh, yeah. Alrighty, that’s looking cool. To prevent the can of drink bubblin’ over, you only need it half full, so you can kinda drink
the rest if you want. I’m really rubbish at drinking
fizzy drinks in general. Whenever I go out with
my mates and have a beer, they’re like down it, down it. Trust me, everything in my
body wants me to down it. ♫ My mind’s tellin’ me Other way around. But I can’t, there’s
somethin’ about fizzy drinks. I have to drink them slowly. It makes my nose itch or somethin’. Gimme a shot of Jagerbomb any day. But, about half full’s fine. So, just for the moment,
I’ve transferred our chicken, ♫ Der-der-der the dancing chicken Don’t know what that was, sorry, to a lipped baking tray, okay? Because some of the juices could run out as we really paint it. You’re gonna need a painting brush? You could, just never use
it ever again on your walls. That would be really weird. Pastry brush. So, all we’ll do is start to just brush this mixture onto the chicken. ♫ Wah-Wah-Wah-Wah-wah We kinda wanna stain it, all right? It’s gonna take quite a while. You wanna try and cover every little nook. And I know it’s not the prettiest thing to look at right now, but this is really gonna help it. So, remember we got the
garlic on there as well. As we’re paintin’ it, the
little chunks of garlic are just startin’ to sit on the chicken. This is good, this is good. And where the Sprite can’s goin’, paint inside there a little bit as well. And because the chicken’s so cold, it’s actually making the butter almost go back to a buttery stage already. So, you can see it’s thickening
up as I’m brushin’ it. That is a good thing, folks. So, here’s the neck part here, and what we do is if you get your fingers, you can actually start to lift the skin off of the chicken breast bit here, okay? I’m actually using my
other finger to push. See my finger? Wah-wah-wah. It’s actually under the chicken breast, and what we can do if
we just get a relatively good opening on either side. God, this is like an operation today. Just imagine that you
turn up Christmas day to, hey, we’re playin’ Operation, but it’s just a chicken. And by doing that,
we’re just gettin’, see? I’m gettin’ my brush down the chicken, actually into the breast, pushin’ that flavour in under the skin, and that’s where we want it. So, keep goin’ as much
as you want with that. So, now we put the chicken
onto the Sprite can. Ah, there we go (laughs). It’s a little bit weird at first, but we need to make sure, oh, yes, that’s cool, it is actually stood up. And now, it’s the perfect opportunity to give it bit more of a coatin’. So, we’ll just really
paint it up some more. And we can see how the
steam from the Sprite is just gonna get right
through that chicken. And we’re not gonna
forget the neck as well because the neck does
have, obviously, a hole for it to escape, so we can put
some extra flavour in there. So, that’s the neck in there, and all I’m gonna do, I’ve
got half a lemon there, I’m just gonna shove that in and just tuck it in like that, all right? So, if the steam does hit the lemon, it’s gonna put more flavour back in, and, hopefully, it can’t escape. We’ll keep this bowl to one side and just get one more little
brush on the top there. And what we can do, if we wish, while it’s going in the
oven, we can top this up. But that is ready for roastin’. (laughs) Amy just came in
with this look a minute ago and just looked really confused
going what the heck is that? It’s not something you
see every day, folks, and I’m sorry if it’s
freaked a few of you out, but it’s chicken, right? So, I’m very carefully
transferring this down. That is goin’ in there for
at least an hour and a half. We’ll see how the colour develops, but we might add some more of this on halfway through the cooking, but other than that, that’s about it. A Patreon shout out goes
to Christine Hathaway. Thank you so much to
all the patreons so far. If you are a patreon, you
would have seen an exclusive of Boston on a T-shirt
that you’ll be seein’ in future videos, it’s
gone down pretty well. And, of course, not forgettin’ the other social media platforms. We’ll go for Twitter, Chloe
Thompson, hello, Chloe. She wants me to try and
make Heston Blumenthal’s spaghetti bolognese, so maybe
we’ll give that a go soon. I don’t know if he does
anything wacky with it. I don’t know, like put
marigolds in it or somethin’. It’s been half an hour. The smell in here is phenomenal. I was literally just sat
on the sofa over there just sort of going, hmm (sniffs). Kinda like what Boston
is doing right now, huh? I see ya, boy, I see ya. But anyhow, what I’m gonna
do is just keep bastin’ it on there maybe every half an hour to just get that golden colour, and I’ll let you know the
exact cooking time for me. Mine was a large chicken. And all I’m doin’ is just
pulling the tray out, so I’m not makin’ it too
dangerous for myself. I’m just givin’ me a nice little work surface to go on, just ensurin’ that I get it nice and coated in this (groans). Put it back in, carefully
spin the tray around, Gonna do its backside as well. It smells amazing. We interrupt this recipe for a dad’s joke. Are you ready? What do you call a chicken
with lettuce over its eyes? Chicken Caesar salad, get it? Chicken sees a salad. It’s terrible, someone just sent me that. I just wanna show you folks, this has been about an
hour and 10 minutes. You gotta let it burp a little bit ’cause obviously there
is steam comin’ out, but the colour on this
chicken is phenomenal. Can you see that right there? Really good colour, obviously
the top’s gonna get a bit more browned because
it’s the highest point, but what you can do is,
some of the juices in there, just baste it as you go like that. I’m gonna probably give
this another 20 minutes, and then we’re ready to rock. But do keep spinning it ’round so the front and the back
get even side cookin’, okay? This is good stuff right here. Baste it, baste it, baby. We’re just about to
get it out of the oven. It looks amazin’. Just to let you know,
I never colour correct any of my footage. I don’t really know how to do it. I’ve never really learned,
so I could probably pimp it up and make it
look even better than this, but just trust me, when you
make it, it will look stonkin’. Here we go, I think Homer’s excited. Oh (gasps) ♫ Do-do-do-do-do-do-do. There it is, folks, check that out. Oh, my gosh, there I can spin it ’round. Look, it’s just sat upright, I love it. So, it is really good, with most meats, after you cook it, to let it rest. I’ve never quite understood that, but it lets the meat
relax and be tendered. Tendered? No, that’s like money, isn’t it? Like nice and tender,
trust me, it’s worth it. But we can just get some of
these juices that are in the pan and just spread it and coat
it all up and down like so. (groans) Is it all right to enjoy this? I’m really enjoying this. We’re gonna wrap it in tin foil. You can do it quite loosely. Yeah, you can just do it quite loosely. It’s not like it’s a Christmas
present or somethin’, and to be fair, I do wrap
my Christmas presents like that anyway. We’re just gonna let it rest
for maybe 15, 20 minutes, and then, obviously, we don’t forget that there’s a can of Sprite in there. And the lemon in the top,
we’ll just pull that out and serve it up. I’m probably gonna have
a chicken mango sandwich. Please bear in mind I’m
only doin’ this step just to get a thumbnail picture. (laughs) Look at that. All right, I’m gonna literally
freeze frame that (laughs), and that might be the thumbnail. So you can just see a bit
of Sprite can, all right? Oh, wow, the steam
comin’ out of that then. (groans) (laughs) There we go. Gonna have to let it lie down I think. Oh, no, it’s sat down, amazing. Don’t drink that. So, I’m having mine in
my favourite sandwich, which is a chicken mango sandwich. So, butter, good squirt of mayo. Bear it in mind, we’re gonna
have loads of leftovers. They go really nice with a salad. Wah-wah-wah-wah-wah. Wah-wah-wah-wah-wah. And then mango chutney gives
it a little bit of spice. You can make your own, I
should do a recipe on that. Actually, I do like making
my own homemade one. We’re using the jar
today, and that’s fine. Don’t always need to reinvent the wheel, but if you like things your own way, that’s the fun of cooking, right? Just get that all smeared on there. Now, we dump our chicken on that. I’m just tryin’ to pull
it out a little bit so it blows down a teeny bit. Oh, my God. That chicken, just look at that piece. That is so tender (gasps) bonk. Oh, man, (groans). That’s like velvet, that’s
goin’ right on there. One more little piece maybe. A few little pieces there (gasps), shove me lid on (groans). Oh, my God (sighs) (groans). I apologise, I realise I’m
making a lot of noises. Here we go, and just before I eat it, some of you guys are worried a little bit about havin’ the studio,
if it will change my style. Trust me, it will not. I’m interviewing people to
be a production team with me, and it’s mandatory that
we keep it real like this. We’ll have our own little
personal camera, all right? Here we go (groans). Oh, my God, my taste buds have just suddenly turned into fireworks. They’re going bang! That is phenomenal, the
chicken is so tender, so delicate, so moist and juicy. Absolutely breathtakin’,
Homer would be proud of that. So, there we go then, folks,
another recipe in the bag. There are hundreds more
on MyVirginKitchen.com. Let me know down below
what you wanna see next, subscribe for regular
recipes and food fun, and don’t forget to
follow me on social media. And also support me on Patreon for loads of behind-the-scenes
bits and bobs. Love ya, and I’ll see ya
next time, give this a go. ♫ My mind’s tellin’ me no

100 comments on “SPRITE CHICKEN”

  1. Barry Lewis says:

    Hope you give this one a try folks! The full recipe write up / method can be found here http://www.myvirginkitchen.com/recipe/sprite-chicken/
    But here's the ingredients….
    ½ can sprite (drink the other half?!)
    1 lemon
    ½ lime
    75g butter, melted
    2tbsp light brown sugar
    1tsp smoked paprika
    Salt and pepper
    1 medium chicken, washed and patted dry.

  2. Sarah Sarah says:

    Hi Barry…. absolutely adore all of your videos. Do you think you might try making Aligot?

  3. Mariana Stelianou says:

    Taco stuffed pasta shells!!!

  4. Sun-Wukong says:

    I'd use 7up, because unlike Sprite that stuff is actually good.

  5. Quinten C says:

    Not a good idea to cook with aluminum, I can't imagine the fumes from the can, and the paint on the can. Yuck.

  6. Damon V D'Amore says:

    I will never understand why British people put butter AND mayo on sandwiches. You don't need both…

  7. kit kat says:

    is it me or is the first few minutes of the video, the camera has been focusing on Homer? You're kinda blurry here Barry. Other than that, awesome recipe 😀

  8. C0NN0R says:

    Why did u call the kitchen "my virgin kitchen"

  9. Jaidey Waidey says:

    I'm still confused as to why you aren't on Food Network, yet😩

  10. Ace Victory says:

    Change ur channel name to: My Vegan Kitchen

  11. Sarah Nichols says:

    I get so hungry every time you release a new video 🤤🤤🤤

  12. Bella H says:

    That looks delicious 😋

  13. Lainey Taylor says:

    Hey Barry I am surprised you don't have 1,000,000 yet. This channel is awesome!

  14. Jenna Rose says:

    Unsure if this will get answered as bit random – but been binge watching your old vids and some are in a studio, where was the studio, was it at your home? And did you swap back from that studio to the personal camera style because of feedback from your subscribers?

  15. K Man says:

    try this with a BBQ rub and a beer can of your choice, pop on the BBQ with indirect heat and leave for 1hr 30 mins, check…. so nice, if you have a temp setting on BBQ it's abt 250 from memory..

  16. K Man says:

    ps so no1 called you out on the haircut?

  17. K Man says:

    you look like tim from the Office now… was bugging the hell outa me just who you looked like now….

  18. Alex Amerson says:

    Cool! I've never seen this done with Sprite before! We always used beer can chicken.

  19. Madison Hope-Tatnell says:

    I find it difficult to down a fizzy drink. I think it is because it is carbonated

  20. Anthony Senior says:

    as you was painting it all i could hear in my head was "when i get that feeling I want sexual healing" lol

  21. Magic Stick ( ͡° ͜ʖ ͡°) says:

    You let the meat set after cooking because it helps the juices to settle back in, as they get loosened up during cooking.

  22. Kevin Jiang says:

    Mfg, there is something called a paint or printing on the sprite can that WILL COME OFF ON YOUR CHICKEN AND COULD BE POTENTIALLY TOXIC

  23. Neysiriss says:

    Isn't the aluminun in the can and the printing on it kinda toxic?

  24. Patricia Roggy says:

    Awesome! Looks wonderful! How about king ranch chicken?

  25. Alexander Jordan says:

    did anyone else notice how large the bottom piece of bread was compared to the top piece?

  26. MrHieco says:

    You cut your sandwich wrong. I'm disappointed.

  27. TheElement OfFyre says:

    Please do a recipe with Root Beer

  28. kay warnes says:

    You should NEVER wash chicken!!

  29. Hayley Errett says:

    You should never wash chicken spreads the germs everywhere that's the one of the first rules when working with raw poultry

  30. Rissa Bernard says:

    What kind of mango chutney do you use ??

  31. PockyNightmare says:

    this garlic mincer (?) is really amazing, where can i get one?

  32. Brittany Pagel says:

    I'm watching this with my daughter 17 months, just wanted to let you know she blew you a kiss. We love your channel!

  33. Patrick Lemon says:

    Have thought about doing this as a roast chicken dinner with some sort of lemon lime sauce. Maybe adding some of the pan drippings?

  34. Peter Kula says:

    Made this today, and it turned out fantastic! Thanks

  35. TheChipmunk2008 says:

    Yes mango chutney recipe please <3

  36. nic cage says:

    This could work for chicken wings

  37. Matt N says:

    Couldn't u just inject the chicken with the marinade.

  38. Lukas Sprehn says:

    I am confused by the fact that you don't color correct Barry. It's like one of the top rules of filmmaking that no matter what you film, you should always color correct. There is a difference between color grading and color correction though. Color grading is when you make something have a certain look. Color correct, on the other hand, is for making several clips match in color, so that they look like they are part of the same hole, and it's when you fix things where the color may be different in the video than what you saw yourself. If you do try to color grade, try and film something in a very flat color profile, so that everything is kind of washed out and pale. That is the most optial kind of color/image profile to color grade, since it allows much more tweaking to get just the kind of result you want to see.

  39. Big John says:

    Never knew that Barry promoted shoving cans up chickens arses

  40. Georgia Liakakou says:

    Hello 🙂 I made this chicken recipie last weekend. The most juicy, tasty chicken I ever tasted. It will be cooked regularly 😛 Thank you Barry:D

  41. Helen Arden says:

    Loving the sexual noises Baz yiu rock!

  42. EkuaQ says:

    What type of bread is that?

  43. Camilla Nielsen says:

    It looks so good Barry! Amazing idea with the sandwich 🙂

  44. Rebekah E. Goodall says:

    Aluminium gives off a poisonous gas when heated so I wouldn't do this every night…

  45. Keet Randling says:

    Chicken looks great! Butter AND mayo? ok, if it makes you happy…

  46. boiタル says:

    Open ass surgery

  47. NaomiElisabeth says:

    So did it taste of sprite at all?

  48. kim evans says:

    In case no one else has said already… The NHS recommends you don't wash the chicken 🐔 🙈but can't wait to try this!! Love your channel!

  49. Bill Morley says:

    Can you do a garlic bread recipe

  50. han flolow says:

    Eew man feet!

  51. Eilidh Macfadyen says:

    Is anyone else a vegetarian and still watching thia

  52. Bryan Clapp says:

    Just think using a Treager pellet grill using Pecan pellets.The Smoke Ring and the flavor is Amazing. Take care, and be well.B.C.

  53. KamenRiderAnt says:

    Dude, would this work with a turkey? I'm brainstorming for Thanksgiving.

  54. Arielle Nichole says:

    Someone, somewhere, is getting off to this..Adult jokes from North Dakota! LOVE you and the Miss.

  55. Gail Clark says:

    You need my ginger ale pork chop recipe

  56. Clare Hughes says:

    I really need a can of sprite now!

  57. Foolish RedFury says:

    Dr pepper ribs are good aswell🙌

  58. Abooie91 says:

    We found this recipe recently then found a reduced chicken. So we're trying this and see how we get on.

  59. David Behunin says:

    Been watching your videos for a couple months now, you easily pushed through a lot of the fodder channels and made it into my top 5 favorite YouTubers but that Jager comment just secured you a spot right next to binging with babish at #1 I can't say I like either of you more but definitely just as much as the other.

  60. Ken Stickles says:

    Try "Beer Can" chicken on the BBQ!

  61. kacperkrakowski RBLX says:

    This channel is better than Gordon Ramsay's

  62. Robert Park says:

    375 oven temp..i think

  63. MWJR ™ says:

    After a while of the chicken cooking in the oven, I'd of put some foil at the top so it doesn't get burned or darken, works wonders at blocking most of those heat waves.

  64. Eastyy says:

    That chicken did not look sprightly

  65. Ehhh says:

    i find it interesting your chicken still has knees. my chickens don't come with knees. do chicken knees taste good? i did not realize i was missing out.

  66. rosscore says:

    'Gimme a shot of Jagerbomb any day.'

    There is no way this guy has ever been out for a drink with friends.

  67. Polish English says:

    Mmm…yummy! <3

  68. Artyom Saveli says:

    First they're using coke to remove rust, now Barry is sticking a can of sprite up a chicken's arse.

    What next, Dr Pepper cures cancer?

  69. DannyBoii641 says:

    … angry dad

  70. Julie Mckendrick says:

    Hi Barry , would love to see you make mango chutney x

  71. CeeBee says:

    I don't know why but you look simply DASHING in this video, Mr. Barry. Also dunno why I haven't been subbed before. Keep up the wonderful content and teachings.

  72. Harleyfox says:

    I have to say… I saw a BIG mistake in the end of the video… to the sandwich is the the meat WITH the skin. Trust me, it is AMAZIIING!!! 😀

  73. Ben Bailey says:

    Isn't a jager bomb just jagermeister and red bull, you know as in the fizzy energy drink

  74. Kain says:

    Please don't sodomize chicken

  75. Bettyboop Bish says:

    Do british folks eat chicken on Christmas??

  76. Nia says:

    But there's still feathers on the chicken butt?

  77. SlayedSausage says:

    Mmmmmm chicken laden with sodium benzoate

  78. Gaviscon says:

    When you spread the chickens legs apart I felt slightly uncomfortable 🤣

  79. Murder Doll says:

    I'm going to stick a sprite can up my arse now too.

  80. Cameron Kiser says:

    Cook off with Ramsey

  81. MissMandy666 says:

    Dad is making this tonight, only with a beer can. He actually buts it on the grill we have in the garden. And we have a real farmers chicken and that meat is so rediculously tender, that it falls right off the bone.

  82. Ariel Czernia says:

    No longer a virgin, Barry

  83. snowdogg106 says:

    Barry you remind me of Jamie Oliver but insted of pukka your slogan is fonamanal lol great Video see you on barhens or when ever you do another video with Stuart

  84. Kirsty Ashman says:

    The Foods Standards Agency suggests that you should never wash chicken, it increases the risk of food poisoning.

  85. Gerald says:

    The smell of raw chicken makes me throw up

  86. Bella B says:

    You shouldn't wash chicken

  87. Ankur Singhal says:

    mmm … Aluminium Chicken !!! My fillings can taste it already. LOL

  88. Rangers Forever says:

    Hello

  89. Antiii says:

    Sorry Barry, I like your videos but you’re copying a lot of other videos that I’ve seen before. Most of your videos are just copied ideas, be original be yourself & do your own thing

  90. Abe Syparrado says:

    sprite shrimp, thats also really good

  91. guguigugu says:

    why would a grown man need to down a beer ever? silly

  92. Truth_is_the _new_hate says:

    How did the Burger King get the Dairy Queen pregnant?

    He forgot to wrap his whopper

  93. M C says:

    Wow that actually looks really good. Good job!

  94. demshock says:

    Feathers

  95. Cher L says:

    The guys nuts.

  96. Hxrvey Hxrvey says:

    Wanna sprite cranberry?

  97. Claudia Trammell says:

    Please please do chutney recipes. I didn’t get my mother’s before she died and my sister would rather buy hers. I want to make and make it the ay I want it to taste.

  98. Valerie Daphne says:

    you should clean your oven… its disgusting

  99. Thunder Rhododendron says:

    You washed the chicken. FFS Barry 😒

  100. X says:

    drink the sprite, then half fill it with water, you'll get the same results

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