Miso-Butter Chicken With Grapefruit
Published March 14, 2025
- Total Time
- 40 minutes
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1grapefruit
- 3tablespoons unsalted butter, melted
- 3tablespoons white miso
- 2tablespoons mirin
- 1½ to 2pounds boneless, skinless chicken thighs
- Salt
- 4 to 5ounces baby arugula, or mix with other bitter greens like radicchio or dandelion greens
Nutritional analysis per serving (4 servings)
385 calories; 18 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 42 grams protein; 744 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Arrange a rack in the upper third of the oven and heat to 425 degrees. Finely grate about 1 tablespoon grapefruit zest over the melted butter. Add the miso and mirin and whisk until smooth. Set aside.
- Step 2
Pat the chicken dry; place it in a 9-by-13-inch broiler-safe baking dish and season lightly with salt. Scrape the miso butter over the chicken and mix with your hands until well coated. Arrange in a single layer. Roast on the upper rack until cooked through and charred in spots, 20 to 25 minutes. If the tops are burning, move the dish to the middle rack. If chicken isn’t browned enough, broil for a minute or two.
- Step 3
Meanwhile, cut off the top and bottom of the grapefruit and set on one of the cut sides. Follow the curve of the fruit to cut away the peel and pith, reserving the peels. Slice the fruit into bite-size pieces, removing any seeds.
- Step 4
Transfer the chicken to a cutting board to rest, then squeeze the juice from the reserved grapefruit peels into the baking dish; stir and scrape up any stuck-on browned bits. Stir in the grapefruit pieces.
- Step 5
To serve, slice the chicken. Put the arugula on a platter or dinner plates, season with salt, then drizzle with some of the grapefruit and juices from the pan. Top with the chicken and more of the grapefruit and sauce.
Private Notes
Comments
wow! so good. Made this with salmon instead of chicken. We all loved it. We roasted carrots in the miso butter as well. (made double the amount of miso butter and it was not too much)
Recipe sounds fantastic! But we always laugh at the Prep time given in the NYT recipes -this one 5 minutes. It would take me more than 5 minutes to get all the ingredients out, much less all the other steps.
This recipe is fantastic! Miso butter should be used for everything.
Delicious and easy. Could use more sauce, so next time I might try it with two grapefruits, and maybe squeeze 1/4 of a grapefruit directly into the pan.
I really wanted to love this and was super excited while cooking it. The miso butter tasted amazing, and I LOVE grapefruit and arugula so what could go wrong?! When it all came together however, it was just 'meh'. The chicken was missing flavor. I'm thinking it may simply be that it wasn't salted enough as they say to use unsalted butter and "lightly" season with salt. I'm giving it four stars in hopes that that's all it was and I'm thinking next time I'll try salt brining the chicken.
Modified this a bit by using an outdoor grill and a sheet pan. My family and I loved the simplicity and lightness of this meal. The grapefruit is a great flavor enhancer and the whole meal comes together extremely quickly. Adding this to my spring and summer collection.
Advertisement