Teriyaki Beef Slices/Chicken Breasts
by Kathy Jacobs
Easy teriyaki chicken or beef you make on a coffee can grill
- 1 pound beef or chicken, cut into strips no more than one quarter inch wide
- 1 bottle Teriyaki sauce
- 1 tsp. garlic powder
- Large zipper bag
- Large coffee can for every two people
- Can opener with church key
- Wooden skewers
- Small grate or grill for each can if desired
- Place meat strips in a large zipper bag.
- Pour in teriyaki sauce and spices.
- Seal bag.
- Shake bag to mix in spices and coat meat.
- Place sealed bag in cooler to marinate for at least one hour.
- Put wooden skewers in water to soak for at least one hour to prevent the skewers from burning. Soaking skewers overnight is best.
Prepare the coffee cans for use.
- Using church key, make triangular holes around the base of one end of the can. Space holes about one half inch apart.
- Remove both bottom and top from coffee can.
- Ensure that sharp edges are pushed flat.
- When about ready to eat, start charcoal.
- While charcoal heats, thread meat strips on skewers. Each person will want one or two for an appetizer, four or five for a meal.
- When charcoal is ready, place a coffee can over a pile of no more than ten coals. Make certain that the holes you punched are at the bottom of the can to allow air flow. Place grill or grate on top of can if desired.
- Have each person cook their meat by placing skewers of meat on top of can.
- Eat and enjoy!
- We do this with beef and chicken strips. It can also be done with fish.
- If you want a different taste, try Yakatori sauce instead of the Teriyaki sauce. Yakatori sauce can be found in most Asian grocery stores.
- You can use a clay flower pot instead of a coffee can. Break out the bottom of the pot. Instead of cutting air holes, place the pot on a few small stones to allow air flow.