Miso-Butter Chicken With Grapefruit Recipe

Introduction

This Miso-Butter Chicken with Grapefruit offers a delightful blend of savory and tangy flavors. The tender, roasted chicken is coated in a rich miso-butter glaze, complemented perfectly by fresh, juicy grapefruit and peppery arugula. It’s an easy yet impressive dish for any dinner occasion.

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, to taste
• 4 to 5 ounces baby arugula, or mix with other bitter greens like radicchio or dandelion greens

Instructions

1. 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 miso and mirin and whisk until smooth. Set aside.
2. Step 2: Pat the chicken dry and place it in a 9-by-13-inch broiler-safe baking dish. Season lightly with salt. Scrape the miso butter over the chicken and mix with your hands until well coated. Arrange the chicken in a single layer.
3. Step 3: Roast the chicken on the upper rack until cooked through and charred in spots, about 20 to 25 minutes. If the tops start to burn, move the dish to the middle rack. For more browning, broil for a minute or two at the end.
4. Step 4: Meanwhile, cut off the top and bottom of the grapefruit. Set the fruit on one of the cut sides and carefully cut away the peel and pith, reserving the peels. Slice the grapefruit into bite-size pieces, removing any seeds.
5. Step 5: Transfer the chicken to a cutting board to rest. Squeeze the juice from the reserved grapefruit peels into the baking dish, then stir and scrape to loosen any browned bits. Stir in the grapefruit pieces.
6. Step 6: To serve, slice the chicken. Arrange the arugula on a platter or individual plates and season with salt. Drizzle some of the grapefruit and pan juices over the greens. Top with the sliced chicken and spoon more grapefruit and sauce on top.

Tips & Variations

• Use skin-on chicken thighs if you prefer more texture; increase roasting time slightly for crispier skin.
• Substitute mirin with a mixture of rice vinegar and a pinch of sugar if mirin is unavailable.
• Add a handful of toasted sesame seeds on top for extra flavor and crunch.
• Swap grapefruit with orange or blood orange for a different citrus twist.

Storage

Store any leftover chicken and grapefruit mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving to avoid drying out the chicken. The arugula is best fresh but can be stored separately wrapped in damp paper towels for one day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, boneless, skinless chicken breasts can be used, but they may cook faster and be less juicy than thighs. Adjust cooking time accordingly to avoid drying out the meat.

Is mirin essential for the glaze?

Mirin adds a mild sweetness and depth to the miso-butter glaze, but if you don’t have it, you can substitute with a mix of rice vinegar and a small amount of sugar or honey.

Miso-Butter Chicken With Grapefruit Recipe

Print Recipe

★★★★★

4.4 from 128 reviews

A bright and flavorful dish featuring tender roasted chicken thighs coated in a savory miso-butter glaze, complemented by fresh grapefruit segments and peppery baby arugula. This recipe balances umami, citrus, and slight bitterness for a refreshing and satisfying meal.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Japanese-inspired

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 3 tablespoons unsalted butter, melted
• 3 tablespoons white miso
• 2 tablespoons mirin
• 1 1/2 to 2 pounds boneless, skinless chicken thighs
• Salt, to taste

Fruits and Greens

• 1 grapefruit
• 4 to 5 ounces baby arugula, or mixed bitter greens like radicchio or dandelion greens

Instructions

1. Prepare the Oven and Miso Butter: Arrange a rack in the upper third of the oven and preheat it to 425°F (220°C). Finely grate about 1 tablespoon of grapefruit zest over the melted butter. Whisk in the white miso and mirin until the mixture is smooth. Set this miso-butter glaze aside.
2. Coat and Roast the Chicken: Pat the chicken thighs dry, then place them in a 9-by-13-inch broiler-safe baking dish. Lightly season with salt. Scrape the miso-butter mixture over the chicken and use your hands to ensure all pieces are well coated. Arrange the chicken in a single layer in the baking dish. Roast on the upper rack for 20 to 25 minutes until the chicken is cooked through and charred in spots. If the tops start to burn, move the dish to the middle rack. If browning is insufficient, broil for an additional minute or two.
3. Prepare the Grapefruit Segments: While the chicken roasts, cut off the top and bottom of the grapefruit and stand it on one cut side. Using a sharp knife, follow the curve of the fruit to remove the peel and white pith, reserving the peels. Slice the peeled grapefruit into bite-size pieces, removing any seeds you find.
4. Rest Chicken and Make Sauce: Transfer the roasted chicken to a cutting board to rest. Squeeze the juice from the reserved grapefruit peels into the baking dish, stirring to scrape up any browned bits stuck to the bottom. Stir in the prepared grapefruit pieces to combine flavors in the pan.
5. Assemble and Serve: Slice the rested chicken. On a serving platter or individual plates, arrange the baby arugula and season it lightly with salt. Drizzle some of the grapefruit and pan juices over the greens. Top with sliced chicken and add more grapefruit pieces and sauce on top to finish.

Notes

• Use boneless, skinless chicken thighs for the best balance of flavor and tenderness.
• If you don’t have mirin, substitute with a mild rice vinegar and a pinch of sugar.
• The grapefruit juice from the peels adds extra brightness and depth to the sauce.
• For a more bitter note, mix baby arugula with radicchio or dandelion greens as suggested.
• Adjust broiling times carefully to avoid burning the miso glaze.

Keywords: miso chicken, miso butter chicken, roasted chicken thighs, grapefruit chicken, Japanese-inspired chicken, savory citrus chicken