Introduction

This Miso-Butter Chicken with Grapefruit is a delightful blend of savory, tangy, and slightly sweet flavors. Roasted chicken thighs are coated in a rich miso butter and paired with fresh grapefruit and peppery arugula for a bright, satisfying meal that’s perfect for any night of the week.

Miso-Butter Chicken with Grapefruit Recipe - Recipe Image

Ingredients

1 grapefruit
3 tablespoons unsalted butter, melted
3 tablespoons white miso
2 tablespoons mirin
1 1/2 to 2 pounds boneless, skinless chicken thighs
Salt
4 to 5 ounces baby arugula, or mix with other bitter greens like radicchio or dandelion greens

Instructions

Step 1: Arrange a rack in the upper third of the oven and heat to 425 degrees. Finely grate about 1 tablespoon of grapefruit zest over the melted butter. Add the white miso and mirin, then whisk until smooth. Set aside.
Step 2: Pat the chicken dry and place it in a 9-by-13-inch broiler-safe baking dish. Lightly season with salt. Scrape the miso butter over the chicken and mix with your hands until it’s well coated. Arrange the chicken in a single layer.
Step 3: Roast the chicken on the upper rack for 20 to 25 minutes until cooked through and charred in spots. If the tops start burning, move the dish to the middle rack. If the chicken isn’t browned enough, broil for a minute or two at the end.
Step 4: While the chicken roasts, cut off the top and bottom of the grapefruit. Stand it on one cut side and carefully cut away the peel and pith, reserving the peels. Slice the fruit into bite-size pieces and remove any seeds.
Step 5: Transfer the cooked chicken to a cutting board and let it rest. Squeeze the juice from the reserved grapefruit peels into the baking dish, stirring to scrape up any browned bits. Stir in the grapefruit pieces.
Step 6: To serve, slice the chicken. Arrange the arugula on a platter or on dinner plates. Season with salt, then drizzle some of the grapefruit and pan juices over the greens. Top with the sliced chicken and spoon over more grapefruit and sauce.

Tips & Variations

Use chicken thighs for juicier meat, but chicken breasts can be substituted—adjust cooking time accordingly.
Add a pinch of red pepper flakes to the miso butter for a subtle heat.
Substitute baby spinach for arugula if you prefer a milder green.
Make sure to pat the chicken dry before coating to help the miso butter stick and promote browning.

Storage

Store leftover chicken and grapefruit mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the oven until warmed through to avoid drying out. Add fresh arugula just before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other citrus instead of grapefruit?

Yes, oranges or blood oranges work well, though the flavor will be sweeter and less tart than grapefruit.

What if I don’t have mirin?

You can substitute mirin with a combination of 1 tablespoon white wine or sake and 1 teaspoon sugar to mimic its sweetness and acidity.

Miso-Butter Chicken with Grapefruit Recipe

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★★★★★

4.4 from 129 reviews

This Miso-Butter Chicken with Grapefruit is a vibrant and flavorful dish combining the rich umami of white miso and butter with the bright citrus notes of fresh grapefruit. Tender chicken thighs are roasted to perfection with a luscious miso butter glaze, finished with a fresh arugula salad dressed in grapefruit juice for a harmonious balance of savory and tangy flavors.

Author: Dana
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Japanese Fusion

Ingredients

Scale

Chicken and Marinade

1 1/2 to 2 pounds boneless, skinless chicken thighs
3 tablespoons unsalted butter, melted
3 tablespoons white miso
2 tablespoons mirin
Salt, to taste
1 tablespoon grapefruit zest (finely grated)

Fruit and Greens

1 grapefruit
4 to 5 ounces baby arugula (or mix with other bitter greens like radicchio or dandelion greens)

Instructions

Preheat and Prepare Miso Butter: Arrange a rack in the upper third of the oven and heat to 425°F (220°C). Finely grate about 1 tablespoon of grapefruit zest over the melted butter. Add the white miso and mirin, whisking until the mixture is smooth. Set aside this flavorful miso butter glaze.
Coat and Roast Chicken: Pat the chicken thighs dry with paper towels, then place them in a 9-by-13-inch broiler-safe baking dish. Lightly season the chicken with salt. Scrape the miso butter over the chicken and use your hands to thoroughly coat each piece. Arrange the chicken in a single layer. Roast on the upper rack until the chicken is cooked through and nicely charred in spots, about 20 to 25 minutes. If the tops begin to burn, move the dish to the middle rack. For extra browning, broil for a minute or two at the end.
Prepare the Grapefruit: While the chicken roasts, cut off the top and bottom of the grapefruit and set it on one of the cut sides. Following the curve of the fruit, carefully cut away the peel and pith, reserving the peels. Slice the peeled grapefruit into bite-sized pieces, removing any seeds you find.
Make the Sauce and Rest Chicken: Transfer the roasted chicken to a cutting board to rest. Meanwhile, squeeze the juice from the reserved grapefruit peels into the baking dish with the remaining juices and browned bits. Stir well to deglaze the dish. Then stir in the grapefruit pieces to create a fresh citrus sauce.
Serve: Slice the rested chicken. Arrange the arugula on a serving platter or individual plates, seasoning lightly with salt. Drizzle the arugula with some of the grapefruit and pan juices for brightness. Top with the sliced chicken and finish by spooning more grapefruit pieces and sauce over the dish. Serve immediately for a deliciously balanced meal.

Notes

Use boneless, skinless chicken thighs for the best flavor and tenderness.
Adjust the salt amount carefully as the miso adds saltiness.
If grapefruit is out of season, you could substitute with orange or blood orange for a different citrus note.
Broiling for a short time at the end helps develop a lovely charred finish without drying out the chicken.
You can substitute mirin with a splash of white wine or rice vinegar mixed with a little sugar if unavailable.

Keywords: Miso Butter Chicken, Grapefruit Chicken, Roasted Chicken Thighs, Japanese Inspired Chicken, Citrus Chicken, Easy Weeknight Dinner