Teriyaki-Glazed Roast Chicken

Ingredients:
salt and freshly ground black pepper
1/2 cup Chinese five-spice powder
3 pound chicken
2 T white sesame seeds, for garnish
cilantro leaves, chopped, for garnish
scallions, thinly sliced, for garnish

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Ingredients for the glaze:
1 cup low sodium soy sauce
1 cup fresh grapefruit juice
1/4 cup hoisin sauce
3 T ketchup
3 T rice vinegar
1 fresh red chile, split
2 garlic cloves, smashed
2-inch piece fresh ginger, cut into 1-inch coins

OR,

alternative teriyaki sauce

Preparing the glaze:
In a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened to a syrup consistency, anywhere from 20 to 40 minutes. Reserve 1 cup of glaze in a small bowl and set aside.

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Preparing the chicken:
Preheat the oven to 325 degrees F.

Mix the salt and pepper in a small bowl with the five-spice powder. Liberally sprinkle and rub the mixture all over the chicken (but don't use all of it) and arrange the chicken in a roasting pan and slow-roast for 2 hours and 15 minutes.

In the last 30 minutes of cooking, baste the chicken with the glaze. When done, the juices will run clear when pierced. Just before serving, baste the chicken with the glaze again and stick it under the broiler for 5 to 8 minutes to make the skin a nice crusty brown. Cut the chicken up into pieces and pile the pieces on a platter, pour on the reserved glaze, sprinkle with sesame seeds and chopped cilantro.

Serves 4 to 6