Miso-Butter Chicken With Grapefruit Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
