Introduction

This Miso-Butter Chicken with Grapefruit brings a delightful balance of savory and bright citrus flavors to your dinner table. Tender chicken thighs are roasted in a rich miso butter glaze and paired with fresh grapefruit and peppery arugula for a dish that’s both comforting and refreshing.

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: Arrange a rack in the upper third of the oven and heat to 425 degrees Fahrenheit. Finely grate about 1 tablespoon of grapefruit zest over the melted butter. Add the miso and mirin, whisking until smooth. Set this miso butter mixture aside.
Step 2: Pat the chicken dry and place it in a 9-by-13-inch broiler-safe baking dish. Lightly season with salt. Scrape the miso butter over the chicken and mix with your hands to coat well. Arrange the chicken in a single layer.
Step 3: Roast on the upper rack until the chicken is cooked through and charred in spots, about 20 to 25 minutes. If the tops begin to burn, move the dish to the middle rack. If the chicken isn’t browned enough, broil for a minute or two to finish.
Step 4: While the chicken cooks, cut off the top and bottom of the grapefruit and set it on one of the cut sides. Using a sharp knife, follow the curve of the fruit to remove the peel and pith, reserving the peels. Slice the grapefruit into bite-size 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, stirring to scrape up any browned bits. Stir in the grapefruit pieces.
Step 6: To serve, slice the chicken. Spread the arugula on a platter or individual plates and season lightly with salt. Drizzle some of the grapefruit and pan juices over the greens. Top with the sliced chicken and spoon more grapefruit and sauce over the top.

Tips & Variations

Using chicken thighs keeps the meat juicy and flavorful, but you can substitute skin-on or bone-in pieces for extra richness.
If you don’t have mirin, a splash of dry sherry or a teaspoon of sugar mixed with rice vinegar can be a good alternative.
For a more substantial salad, add toasted nuts like almonds or walnuts to the greens.
To make the dish spicier, add a pinch of red pepper flakes to the miso butter mixture before roasting.

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 low heat to avoid drying out the chicken. For best texture, add fresh arugula when serving rather than reheating it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other citrus instead of grapefruit?

Yes, you can substitute orange or blood orange for a sweeter flavor, but grapefruit adds a unique tartness that balances the savory miso butter well.

Is it necessary to use a broiler-safe dish?

Yes, since you may need to broil the chicken briefly at the end, using a broiler-safe baking dish ensures safety and good browning without damaging your cookware.

Miso-Butter Chicken with Grapefruit Recipe

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★★★★★

5 from 81 reviews

This Miso-Butter Chicken with Grapefruit is a vibrant and flavorful dish that combines tender roasted chicken thighs coated in a rich miso and butter glaze, enhanced by the bright citrus notes of fresh grapefruit. Served over peppery baby arugula, this recipe balances savory, sweet, and tangy elements for a unique and satisfying meal.

Author: Lila
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Roasting
Cuisine: Japanese-inspired

Ingredients

Scale

Miso-Butter Chicken

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 bitter greens like radicchio or dandelion greens)

Instructions

Prepare the oven and miso butter: 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, whisking until smooth. Set the mixture aside for later use.
Season and coat the chicken: Pat the chicken thighs dry with paper towels. Place them in a 9-by-13-inch broiler-safe baking dish and season lightly with salt. Pour and scrape the miso butter mixture over the chicken, then use your hands to evenly coat each piece. Arrange the pieces in a single layer in the baking dish.
Roast the chicken: Place the baking dish on the upper rack of the oven and roast for 20 to 25 minutes, until the chicken is 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 after cooking, broil for 1 to 2 minutes to develop more color.
Prepare the grapefruit: While the chicken roasts, cut off the top and bottom of the grapefruit so it sits flat. Use a sharp knife to follow the curve of the fruit and remove the peel and pith, reserving the peels separately. Slice the grapefruit into bite-sized pieces, removing any seeds.
Make the grapefruit sauce: Transfer the roasted chicken to a cutting board and let it rest. Squeeze the juice from the reserved grapefruit peels into the baking dish with the browned bits. Stir to deglaze the pan and incorporate all the flavorful caramelized bits. Add the grapefruit pieces to the pan and stir gently to combine.
Assemble and serve: Slice the rested chicken. Arrange the baby arugula or greens on serving plates, seasoning lightly with salt. Drizzle some of the grapefruit and pan juices over the greens. Top with sliced chicken and spoon more grapefruit pieces and sauce over the top. Serve immediately for a fresh, flavorful meal.

Notes

Use white miso for a milder flavor; red miso will give a stronger, earthier taste.
Chicken thighs work best for juiciness and flavor, but boneless, skinless chicken breasts can be substituted with adjusted cooking time.
If you prefer a less bitter green, substitute arugula with baby spinach or romaine lettuce.
Watch the chicken closely when broiling to prevent burning.
Leftover grapefruit sauce can be drizzled over rice or roasted vegetables for added flavor.

Keywords: miso butter chicken, roasted chicken thighs, grapefruit chicken, Japanese flavors, citrus chicken, healthy chicken recipes