Description
This Miso-Butter Chicken with Grapefruit is a flavorful and vibrant dish that combines the rich umami of white miso and butter with the bright citrus notes of fresh grapefruit. Tender roasted chicken thighs are coated with a luscious miso butter glaze and roasted to perfection, then served atop peppery arugula and garnished with juicy grapefruit segments and tangy grapefruit juice, making for a balanced, savory-sweet meal that’s perfect for any occasion.
Ingredients
Scale
Chicken and Miso-Butter Sauce
- 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
Salad
- 4 to 5 ounces baby arugula (or a mix with radicchio or dandelion greens)
Instructions
- Prepare the Oven and Miso Butter: Preheat the oven to 425°F and place a rack in the upper third. Finely grate about 1 tablespoon of grapefruit zest and whisk it into the melted butter along with the white miso and mirin until smooth. Set this miso butter mixture aside.
- Season and Coat the Chicken: Pat the chicken thighs dry with paper towels and place them in a 9-by-13-inch broiler-safe baking dish. Lightly season with salt. Spread the miso butter over the chicken, mixing with your hands until each piece is well coated. Arrange the thighs in a single layer in the baking dish.
- Roast the Chicken: Place the baking dish on the upper oven rack and roast the chicken for 20 to 25 minutes, or until fully cooked and charred in spots. If the tops start to burn, move the dish to the middle rack. For additional browning, broil for 1 to 2 minutes at the end if necessary.
- Prepare the Grapefruit: While the chicken roasts, trim the top and bottom off the grapefruit. Stand it on one cut end and carefully slice off the peel and pith, following the fruit’s curve, reserving the peel. Slice the peeled grapefruit into bite-size segments, removing any seeds.
- Make the Grapefruit Sauce: Once the chicken is done, transfer it to a cutting board and let it rest. Squeeze the juice from the reserved grapefruit peels into the baking dish with any browned bits; scrape and stir to incorporate these flavorful bits. Stir in the grapefruit segments to the sauce.
- Serve the Dish: Slice the rested chicken thighs. Place the arugula on a serving platter or individual plates and season lightly with salt. Drizzle some of the grapefruit sauce over the arugula, top with the sliced chicken, and spoon additional grapefruit segments and sauce on top. Serve immediately.
Notes
- Use white miso for a milder, sweeter flavor that pairs well with citrus.
- Mirin adds a subtle sweetness; substitute with a blend of rice vinegar and sugar if unavailable.
- Make sure to pat the chicken completely dry before coating for better browning.
- Broiling at the end enhances caramelization—watch carefully to prevent burning.
- This dish pairs well with steamed rice or crusty bread to soak up the flavorful sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Japanese Fusion
Keywords: miso butter chicken, grapefruit chicken, roasted chicken thighs, Japanese fusion chicken, citrus chicken recipes
