Miso-Butter Chicken with Grapefruit Recipe

Introduction

This Miso-Butter Chicken with Grapefruit is a delightful blend of savory and bright flavors that bring a fresh twist to a classic roast chicken. The rich miso butter pairs beautifully with the tangy grapefruit, creating a dish that’s both comforting and vibrant.

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
• 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 preheat to 425 degrees. Finely grate about 1 tablespoon grapefruit zest over the melted butter. Add the miso and mirin, then whisk until smooth. Set this mixture aside.
2. Step 2: Pat the chicken thighs dry and 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 coat each piece thoroughly. 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 begin to burn, move the dish to the middle rack. For extra browning, broil for a minute or two at the end.
4. Step 4: While the chicken roasts, prepare the grapefruit: cut off the top and bottom, then stand the fruit on one cut side. Using a sharp knife, follow the curve to remove peel and pith, saving the peels. Slice the grapefruit into bite-size pieces and remove any seeds.
5. Step 5: Transfer the cooked chicken to a cutting board to rest. Squeeze the juice from the reserved grapefruit peels into the baking dish, stirring to loosen any browned bits from the bottom. Stir in the grapefruit pieces.
6. Step 6: To serve, slice the chicken. Arrange the arugula or greens on a platter or individual plates, season lightly with salt, and drizzle with some of the grapefruit juice and sauce from the pan. Top with the sliced chicken and spoon over more grapefruit and sauce.

Tips & Variations

• Use chicken thighs with skin on for a crispier texture, but adjust roasting time accordingly.
• Try substituting grapefruit with orange or blood orange for a sweeter citrus note.
• Add a sprinkle of toasted sesame seeds on top before serving for extra texture and flavor.
• If you don’t have mirin, a splash of dry white wine or a teaspoon of sugar mixed with rice vinegar can work as a substitute.

Storage

Store any leftover chicken and grapefruit mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to preserve moisture and flavor. The arugula is best added fresh at serving time to maintain its crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use boneless, skinless chicken breasts, but watch the cooking time carefully to avoid drying out the meat. Breasts will cook faster, so check for doneness around 15 to 20 minutes.

What can I serve with Miso-Butter Chicken with Grapefruit?

This dish pairs well with steamed rice, quinoa, or a simple roasted vegetable side. The bright citrus and savory chicken also complement light salads or sautéed greens nicely.

Miso-Butter Chicken with Grapefruit Recipe

Print Recipe

★★★★★

4.5 from 113 reviews

This Miso-Butter Chicken with Grapefruit is a delightful fusion dish that pairs tender, miso-infused roasted chicken thighs with the bright, tangy sweetness of fresh grapefruit and a bed of peppery arugula. The chicken is roasted to a perfect char, glazed with a luscious miso-butter sauce that incorporates citrus zest, then served with juicy grapefruit pieces and their aromatic juices to create a balance of savory, sweet, and slightly bitter flavors. A perfect dish for a flavorful and elegant weeknight dinner or special occasion.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Japanese Fusion

Ingredients

Scale 1x2x3x

Chicken and Miso-Butter Sauce

• 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

Salad

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

Instructions

1. Prepare oven and miso butter: Arrange a rack in the upper third of the oven and preheat to 425°F. Finely grate about 1 tablespoon of grapefruit zest over the melted butter. Add the white miso and mirin, then whisk together until smooth. Set this miso-butter mixture aside.
2. Season and coat chicken: Pat the chicken thighs dry with paper towels. Place them in a 9-by-13-inch broiler-safe baking dish and season lightly with salt. Scrape the prepared miso butter over the chicken and use your hands to coat all pieces evenly. Arrange the chicken in a single layer in the dish.
3. Roast the chicken: Roast the chicken on the upper rack of the preheated oven for 20 to 25 minutes until cooked through and charred in spots. If the tops begin to burn, move the dish to the middle rack. To get extra browning, broil for a minute or two at the end, watching carefully to prevent burning.
4. Segment the grapefruit: While the chicken roasts, cut off the top and bottom of the grapefruit and set it upright on one of the cut ends. Using a sharp knife, cut away the peel and pith by following the curve of the fruit. Reserve the peels. Slice the peeled grapefruit into bite-sized pieces, removing any seeds.
5. 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 chicken drippings; stir and scrape up any browned bits from the bottom. Stir in the grapefruit pieces to mix with the sauce.
6. Serve: Slice the rested chicken. Arrange the arugula on a serving 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 over more grapefruit pieces and sauce to finish.

Notes

• Use white miso for a milder, sweeter flavor; avoid red miso which is stronger and saltier.
• Make sure to pat the chicken dry to help the miso butter adhere better and promote browning.
• If you don’t have mirin, a sweet rice wine, you can substitute with a mixture of white wine and sugar.
• For extra zest, reserve some grapefruit zest for garnish.
• This dish pairs well with steamed rice or crusty bread to soak up the flavorful sauce.

Keywords: miso chicken, miso butter chicken, grapefruit chicken, roasted chicken thighs, Japanese fusion recipes, miso glaze, healthy chicken recipes, savory citrus chicken