Miso-Butter Chicken With Grapefruit Recipe
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.
- 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
