Print

Miso-Butter Chicken With Grapefruit Recipe

Print Recipe

★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://tastygenius.com/miso-butter-chicken-with-grapefruit-recipe/