Miso-Butter Chicken with Grapefruit Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
