Name: Miso-Butter Chicken with Grapefruit Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Japanese-inspired
Ingredients: 1 1/2 to 2 pounds boneless, skinless chicken thighs; 3 tablespoons unsalted butter, melted; 3 tablespoons white miso; 2 tablespoons mirin; Salt, to taste; 1 grapefruit; 4 to 5 ounces baby arugula, or mix with other bitter greens like radicchio or dandelion greens

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Introduction

This Miso-Butter Chicken with Grapefruit is a delightful blend of savory and bright flavors. Tender chicken thighs are roasted with a rich miso-butter glaze and paired with refreshing grapefruit, creating a unique and satisfying meal perfect for any night of the week.

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

Instructions

Step 1: Preheat your oven to 425 degrees and position a rack in the upper third. Finely grate about 1 tablespoon of grapefruit zest into the melted butter. Add the miso and mirin, then whisk until the mixture is smooth. Set this miso-butter glaze aside.
Step 2: Pat the chicken thighs dry and place them in a 9-by-13-inch broiler-safe baking dish. Lightly season with salt. Using your hands, coat the chicken evenly with the miso-butter mixture, then arrange the pieces in a single layer.
Step 3: Roast the chicken on the upper rack until fully cooked and slightly charred in spots, about 20 to 25 minutes. If the tops start to burn, move the dish to the middle rack. For extra browning, broil for an additional minute or two if needed.
Step 4: While the chicken roasts, prepare the grapefruit by cutting off the top and bottom. Stand it on one cut side and carefully cut away the peel and pith, reserving the peels. Slice the fruit into bite-size pieces, removing any seeds.
Step 5: When the chicken is done, transfer it to a cutting board to rest. Squeeze the juice from the reserved grapefruit peels into the baking dish, stirring to loosen any browned bits. Stir in the grapefruit pieces.
Step 6: To serve, slice the chicken and arrange the arugula on a platter or individual plates. Season the greens with salt, then drizzle with some of the grapefruit and pan juices. Top with the chicken and spoon over more grapefruit and sauce.

Tips & Variations

Use a mix of bitter greens like radicchio or dandelion with the arugula for added depth and texture.
For a sweeter finish, add a drizzle of honey to the miso-butter mixture before roasting.
If you don’t have mirin, a splash of dry white wine or rice vinegar can be a good substitute.
Make sure to pat the chicken dry thoroughly to help the miso-butter adhere and achieve better browning.

Storage

Store leftover chicken and grapefruit mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in a microwave until warmed through. The arugula is best added fresh at serving time to maintain its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but note that chicken breasts cook more quickly and can dry out easier. Adjust cooking time accordingly and monitor closely to avoid overcooking.

What if I can’t find white miso?

You can substitute with yellow miso or even red miso, but the flavor will be stronger and less delicate. Adjust the quantity to taste to avoid overpowering the dish.