Homemade Teriyaki Sauce

Trying to find the best teriyaki place? It's most likely that you'll get as many answers as people you ask.  Now you don't have to leave home to get it! This was a sauce originally designed for chicken wings, but I find there isn't much meat on a wing - and their kinda messy.  I used this sauce for chicken legs as well as chicken breasts and both turned out great.  The recipe makes quite a bit and it keeps for a few weeks in your fridge.

Homemade Teriyaki Sauce
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 T rice wine vinegar
1/4 cup light brown sugar
1/2 fresh, hot red chile, seeded and de-ribbed (use both halves for a spicy sauce!)
5 garlic cloves, halved
2-inch piece fresh ginger, peeled and smashed with the side of a large knife
cilantro and sesame seeds to garnish

1.  Roast your chicken in the oven as normal (rub with olive oil, sprinkle with salt and pepper and bake at 350 until thickest part reaches 160 degrees - I'm assuming you're using chicken pieces, not a whole chicken!).

2.  While chicken is cooking, combine the ingredients in a large saucepan. Simmer over low heat until sauce is slightly thickened.

3.  When chicken comes out of the oven, put it in a bowl large enough to cover the chicken with sauce.  Pour enough sauce over the chicken to completely cover all the pieces.  Let the chicken marinate for 5 minutes.  If using chicken breasts, you might want to cut the meat into smaller pieces to get better coverage.  Remove  garlic, pepper and ginger and store remaining sauce in an air-tight container in the refrigerator.

4.  Place pieces of chicken on a platter and sprinkle with cilantro leaves and sesame seeds to garnish.

Enjoy!