Print

Miso-Butter Chicken with Grapefruit Recipe

Print Recipe

★★★★★

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.

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

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

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