Miso-Butter Chicken with Grapefruit Recipe
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.
- 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
