Introduction

This miso-butter chicken with grapefruit is a delightful combination of savory and bright citrus flavors. Tender chicken thighs are roasted with a rich miso butter glaze and served with fresh grapefruit and peppery arugula for a refreshing twist.

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 the oven to 425 degrees and position a rack in the upper third. Grate about 1 tablespoon of grapefruit zest over the melted butter, then whisk in the miso and mirin until smooth. Set this miso butter mixture aside.
Step 2: Pat the chicken dry and place it in a broiler-safe 9-by-13-inch baking dish. Lightly season with salt, then coat the chicken evenly by mixing with your hands using the miso butter. Arrange the pieces in a single layer.
Step 3: Roast the chicken on the upper rack until cooked through and charred in spots, about 20 to 25 minutes. If the tops start to burn, move the dish to the middle rack. For more browning, broil for a minute or two at the end.
Step 4: While the chicken roasts, cut off the top and bottom of the grapefruit. Using a sharp knife, slice away the peel and pith by following the fruit’s curve, reserving the peels. Cut the grapefruit into bite-size pieces and remove any seeds.
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. 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 and drizzle some of the grapefruit and pan juices over them. Top with the sliced chicken and additional grapefruit with sauce.

Tips & Variations

For an extra depth of flavor, let the chicken marinate in the miso butter for 30 minutes before roasting.
Swap arugula for other peppery greens like watercress or baby kale for a variation in bitterness.
If you prefer, chicken breasts can be used but adjust cooking time to avoid drying out.

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 prevent drying. The arugula is best served fresh and should be added just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of miso for this recipe?

White miso is preferred for its mild, sweet flavor, but yellow miso can be used if white is unavailable. Avoid using very strong red miso as it may overpower the dish.

Is it necessary to broil the chicken at the end?

Broiling helps achieve a nice char and deepens flavor, but if your chicken is already browned to your liking, you can skip this step.

Miso-Butter Chicken With Grapefruit Recipe

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4.8 from 101 reviews

This Miso-Butter Chicken with Grapefruit recipe offers a delightful fusion of savory, tangy, and slightly sweet flavors. Tender roasted chicken thighs are coated in a luscious miso-butter glaze infused with fresh grapefruit zest and mirin, then roasted to a perfect char. Served over a bed of peppery baby arugula and garnished with juicy grapefruit segments and a flavorful pan sauce, this dish is an elegant and balanced meal perfect for a sophisticated yet simple dinner.

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

Ingredients

Scale

Chicken and Glaze

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

Preheat and prepare glaze: Arrange a rack in the upper third of the oven and preheat 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 until the mixture is smooth and well combined. Set aside.
Prepare the chicken: Pat the chicken thighs dry with paper towels. Transfer them to a 9-by-13-inch broiler-safe baking dish, then season lightly with salt. Scrape the miso-butter glaze over the chicken and use your hands to thoroughly coat each piece. Arrange the chicken thighs in a single layer to ensure even cooking.
Roast the chicken: Place the baking dish on the upper oven rack and roast for 20 to 25 minutes or until the chicken is cooked through and has charred spots. If the tops brown too quickly or start to burn, move the dish to the middle rack. For additional browning, broil the chicken for 1 to 2 minutes at the end of cooking, watching carefully to prevent burning.
Prepare the grapefruit: While the chicken roasts, cut off the top and bottom of the grapefruit and stand it upright on one cut side. Using a sharp knife, carefully cut away the peel and pith by following the curve of the fruit, and set aside the peels. Slice the peeled grapefruit into bite-size pieces, removing any seeds as you go.
Make the pan sauce and combine: Transfer the roasted chicken to a cutting board and let it rest briefly. Squeeze the juice from the reserved grapefruit peels into the baking dish to deglaze, stirring and scraping up any stuck browned bits. Stir in the grapefruit segments to the pan juices.
Assemble and serve: Slice the rested chicken thighs. On a platter or individual plates, spread the baby arugula and season lightly with salt. Drizzle some of the grapefruit and pan sauce over the greens. Top with the sliced chicken, then spoon over more of the grapefruit pieces and remaining sauce for a fresh, bright finish.

Notes

Use boneless, skinless chicken thighs for juiciness and even cooking.
If you prefer a less bitter salad, substitute arugula with mixed baby greens.
Keep an eye on the chicken during broiling to avoid burning the miso-butter glaze.
Mirin adds subtle sweetness and depth, but you can substitute with a mixture of sugar and rice vinegar if unavailable.
Leftovers can be refrigerated and served cold or gently reheated.

Keywords: Miso chicken, butter chicken, grapefruit chicken, Japanese-inspired, roasted chicken thighs, savory miso glaze, citrus chicken, healthy dinner, easy baked chicken