Introduction

This Miso-Butter Chicken with Grapefruit is a deliciously unique dish that combines savory, tangy, and slightly sweet flavors. Tender chicken thighs are roasted with a rich miso-butter glaze and fresh grapefruit, creating a vibrant and satisfying meal perfect for any occasion.

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

Instructions

Step 1: Preheat the oven to 425°F and position a rack in the upper third. Finely grate about 1 tablespoon of grapefruit zest over the melted butter. Whisk in the miso and mirin until smooth, then set this miso-butter mixture aside.
Step 2: Pat the chicken thighs dry and place them in a 9-by-13-inch broiler-safe baking dish. Lightly season the chicken with salt. Pour the miso-butter over the chicken and mix well with your hands to coat evenly. Arrange the thighs 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 to burn, move the dish to the middle rack. For extra browning, broil for a minute or two at the end.
Step 4: While the chicken roasts, prepare the grapefruit. Cut off the top and bottom, then stand it on a flat cut side. Slice away the peel and pith following the fruit’s curve, reserving the peels. Cut the peeled grapefruit into bite-size pieces, removing 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, scraping up browned bits from the bottom. Stir in the grapefruit pieces to combine.
Step 6: To serve, slice the chicken. Arrange the arugula on a platter or individual plates, season lightly with salt, and drizzle with some of the grapefruit and pan juices. Top with the sliced chicken and spoon more grapefruit and sauce over it.

Tips & Variations

For a different citrus twist, try using blood orange or a mix of citrus fruits instead of grapefruit.
If you prefer a less bitter green, swap arugula with baby spinach or butter lettuce.
Make sure to pat the chicken dry well to ensure the miso-butter sticks and the chicken crisps nicely.
Use a broiler-safe dish to easily finish cooking with broil without transferring the chicken.

Storage

Store any leftover chicken and grapefruit mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven to avoid drying out the chicken. The greens are best added fresh when serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but keep in mind they cook faster and may dry out more easily. Adjust cooking time accordingly, and consider brining or marinating breasts for extra moisture.

What can I substitute for mirin if I don’t have it?

If you don’t have mirin, you can use a mix of sake and sugar or a dry sherry with a little sugar to achieve a similar sweet and tangy flavor.

Miso-Butter Chicken With Grapefruit Recipe

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4.9 from 115 reviews

This Miso-Butter Chicken with Grapefruit is a delightful fusion of savory and citrus flavors. Juicy, tender chicken thighs are coated in a rich miso-butter glaze with a hint of grapefruit zest, then oven-roasted to perfection with slightly charred edges. Served over peppery baby arugula and fresh grapefruit segments, the dish delivers a balanced combination of umami, sweet, and tangy notes for an elegant, yet easy-to-make meal.

Author: Marco
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Roasting
Cuisine: Japanese-inspired Fusion
Diet: Low Fat

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

Fruit and Greens

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

Instructions

Prepare the oven and miso-butter glaze: Arrange a rack in the upper third of your oven and preheat it to 425°F (220°C). Finely grate about 1 tablespoon of grapefruit zest over the melted butter. Add the white miso and mirin, then whisk the mixture until smooth. Set aside this flavorful glaze.
Coat and roast the chicken: Pat the chicken thighs dry with paper towels and place them in a 9-by-13-inch broiler-safe baking dish. Lightly season with salt. Pour 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 cooked through and slightly charred in spots, about 20 to 25 minutes. If the tops begin to burn, move the dish to the middle rack. For additional 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 upright on one of the cut sides. Using a sharp knife, follow the curve of the fruit to cut away the peel and white pith, reserving the peels. Then slice the peeled grapefruit into bite-size pieces, removing any seeds.
Make the sauce and rest the chicken: Transfer the roasted chicken to a cutting board and let it rest. Meanwhile, squeeze the juice from the reserved grapefruit peels into the baking dish. Stir the juices into the pan to scrape up any browned bits, then add the grapefruit segments and mix gently to combine.
Assemble and serve: Slice the rested chicken. Place the baby arugula on a serving platter or individual plates, season lightly with salt, and drizzle some of the grapefruit and pan juices over the greens. Top with the sliced chicken and spoon more grapefruit and sauce on top. Serve immediately and enjoy the vibrant flavors.

Notes

Use boneless, skinless chicken thighs for the best tenderness and flavor absorption.
Make sure to finely grate only the zest of the grapefruit to avoid bitterness from the white pith.
Adjust salt levels carefully as miso can be quite salty.
For a sugar-free alternative, ensure the mirin used is low sugar or substitute with a mild rice vinegar and a touch of sweetener.
This dish pairs well with steamed rice or crusty bread to soak up the flavorful juices.

Keywords: miso chicken, miso butter chicken, grapefruit chicken, roasted chicken thighs, Japanese fusion chicken, citrus chicken, easy chicken dinner