Introduction

This Miso-Butter Chicken with Grapefruit is a vibrant and flavorful dish that combines savory miso butter with the bright, tangy notes of fresh grapefruit. Perfectly roasted chicken thighs get a delicious glaze and are served over peppery arugula for a refreshing meal that balances richness and acidity.

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 mix with other bitter greens like radicchio or dandelion greens

Instructions

Step 1: Preheat the oven to 425 degrees and place a rack in the upper third position. Finely grate about 1 tablespoon of grapefruit zest into the melted butter. Add the white miso and mirin, then whisk everything together until smooth. Set this miso butter mixture aside.
Step 2: 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. Pour the miso butter over the chicken and use your hands to coat each piece evenly. Arrange the chicken in a single layer.
Step 3: Roast the chicken on the upper rack for 20 to 25 minutes, until cooked through and browned in spots. If the tops begin to burn, move the dish to the middle rack. For extra browning, broil for 1 to 2 minutes at the end if needed.
Step 4: While the chicken roasts, prepare the grapefruit. Cut off the top and bottom of the fruit, then stand it on one cut end. Using a sharp knife, carefully cut away the peel and white pith along the curve, reserving the peels. Slice the peeled grapefruit into bite-size pieces and remove any seeds.
Step 5: Transfer the chicken to a cutting board to rest briefly. Squeeze the juice from the reserved grapefruit peels into the baking dish with the pan juices, stirring and scraping up any browned bits. Stir in the grapefruit pieces to combine.
Step 6: To serve, slice the chicken and arrange the arugula on a serving platter or individual plates. Season the greens with salt and drizzle some of the grapefruit and pan juices over them. Top with the sliced chicken and spoon more grapefruit and sauce on top.

Tips & Variations

For extra depth, let the chicken marinate in the miso butter for 30 minutes before roasting.
Try substituting baby spinach or watercress if you prefer milder greens instead of arugula.
If you don’t have mirin, a splash of dry white wine or rice vinegar with a pinch of sugar works as a substitute.
Use chicken breasts if you prefer leaner meat, but reduce roasting time to avoid drying out.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid drying out the chicken. Add fresh greens and extra grapefruit for serving to refresh the dish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other citrus fruits instead of grapefruit?

Yes, oranges or blood oranges can be good alternatives, offering different sweetness and acidity levels. Adjust the zest and juice accordingly.

Is white miso necessary for the recipe?

White miso is preferred for its mild, sweet flavor, but you can use yellow miso as a substitute. Avoid stronger miso varieties like red miso, which can overpower the dish.