Name: Miso-Butter Chicken With Grapefruit Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Japanese Fusion
Ingredients: 1 grapefruit (for zest, segments, and juice); 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 a mix with 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 coated in a rich miso-butter mixture, roasted to perfection, and served alongside fresh, juicy grapefruit and peppery arugula. It’s a unique dish that’s simple to prepare yet impressively flavorful.

An oval white plate holds a salad with three main layers: the bottom layer is mixed green and purple leafy vegetables spread across the plate with varying sizes and textures, the middle layer consists of bright pink grapefruit chunks scattered evenly among the leaves, and the top layer features grilled chicken pieces cut into strips with a caramelized and slightly charred surface, placed evenly on top. Two gold and dark brown wooden utensils rest at the top right corner on the plate’s edge. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 a mix with other bitter greens like radicchio or dandelion greens

Instructions

Step 1: Preheat your oven to 425 degrees and place 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 smooth. Set this miso-butter mixture aside.
Step 2: Pat the chicken dry with paper towels and place in a 9-by-13-inch broiler-safe baking dish. Lightly season the chicken with salt. Using your hands, coat the chicken evenly with the miso-butter mixture. Arrange the pieces in a single layer.
Step 3: Roast the chicken on the upper rack 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. If the chicken isn’t browned enough, broil for an additional 1-2 minutes, watching carefully.
Step 4: Meanwhile, prepare the grapefruit. Cut off the top and bottom, then stand it upright and trim away the peel and pith following the curve of the fruit. Reserve the peels, then slice the grapefruit into bite-sized pieces, removing any seeds.
Step 5: Transfer the chicken to a cutting board to rest. Squeeze the juice from the reserved grapefruit peels into the baking dish and stir to loosen any browned bits stuck to the bottom. Add the grapefruit pieces into the pan and mix gently.
Step 6: To serve, slice the chicken and lay arugula on a platter or individual plates. Season greens with salt and drizzle with some of the grapefruit and pan juices. Top with sliced chicken and finish with additional grapefruit and sauce.

Tips & Variations

Use chicken thighs with skin on for extra crispiness and flavor, adjusting cooking time accordingly.
Substitute baby spinach or kale for arugula if you prefer milder greens.
For a sweeter touch, add a teaspoon of honey to the miso-butter mixture before coating the chicken.
If you don’t have mirin, a splash of dry sherry or white wine can work in a pinch.

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-low heat to avoid drying out the chicken. It’s best to add fresh arugula after reheating to keep it crisp.

How to Serve

The dish is a fresh salad served on a white oval plate. The bottom layer consists of mixed green leaves and purple radicchio scattered evenly across the plate. On top of the greens, there are large chunks of pink grapefruit placed in different spots around the plate. The main top layer is grilled chicken breast, sliced into thick strips, showing a golden-brown char with grill marks. The chicken is arranged in a way that covers most of the salad in sections. The whole dish sits on a white marbled surface, with a gold spoon and fork with dark wood handles resting on the plate’s top right edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but be careful not to overcook them as they can dry out more easily. Adjust the roasting time to about 15-20 minutes and check for doneness.

What can I use if I don’t have white miso?

If you don’t have white miso, yellow or red miso can be used, though they have stronger flavors. Use a bit less to avoid overpowering the dish, and adjust seasoning to taste.