Everyone needs more weeknight dinner recipes, and this recipe for Grapefruit Miso Butter Chicken is nice and simple for those weeknights you really don’t feel like cooking.
With just six ingredients, you can have the super tasty Grapefruit Miso Butter Chicken on the table in 40 minutes!
Ingredients:
- 4 tablespoons unsalted butter, melted
- 1 grapefruit
- 3 tablespoons white miso
- 2 tablespoons mirin
- 2 pound boneless skinless chicken thighs
- salt and pepper, to taste
- 5 oz baby arugula
Preheat your oven to 425 degrees F.
While waiting for your oven to preheat, add your butter to a small bowl and microwave in 20 second increments until melted.
Zest (paid link) the grapefruit over the bowl of melted butter. Whisk in the white miso and mirin.
Add your chicken to a 9×13 baking pan with at least 1-inch sides (paid link). Season with salt and pepper.
Scrape the miso butter on top of the chicken and toss to combine evenly in the butter.
Arrange the chicken in a single layer and add to your preheated oven for 25 minutes.
While waiting for the chicken to cook, cut off the rind of the grapefruit using a paring knife (paid link). Cut the grapefruit flesh into bite sized pieces and reserve.
After 25 minutes, turn on your broiler and broil for 1 to 2 minutes until browned on top to your liking. (Be sure to watch the chicken while broiling, it can go from nicely browned to burnt in seconds!)
Add the arugula to a serving dish.
Place the cooked chicken on top.
Add the grapefruit pieces to the baking pan along with the juices from the chicken and stir to combine.
Top the chicken and arugula with sauce from the pan and serve.
Miso adds such a nice depth of flavor to this dish – miso has a salty-sweet-umami flavor to it.
When combined with the tartness of the grapefruit, this balance of flavors in this simple dish make it seem much more complex than it is.
This recipe for Grapefruit Miso Butter Chicken has been in heavy rotation in my house lately, and I wouldn’t be surprised if it becomes a staple in your household as well!
Grapefruit Miso Butter Chicken
Ingredients
- 4 tablespoons unsalted butter melted
- 1 grapefruit
- 3 tablespoons white miso
- 2 tablespoons mirin
- 2 pounds boneless skinless chicken thighs
- salt and pepper to taste
- 5 oz baby arugula
Instructions
- Preheat your oven to 425 degrees F.
- While waiting for your oven to preheat, add your butter to a small bowl and microwave in 20 second increments until melted.
- Zest the grapefruit over the bowl of melted butter. Whisk in the white miso and mirin.
- Add your chicken to a 9×13 baking pan with at least 1-inch sides. Season with salt and pepper.
- Scrape the miso butter on top of the chicken and toss to combine evenly in the butter.
- Arrange the chicken in a single layer and add to your preheated oven for 25 minutes.
- While waiting for the chicken to cook, cut off the rind of the grapefruit using a paring knife. Cut the grapefruit flesh into bite sized pieces and reserve.
- After 25 minutes, turn on your broiler and broil for 1 to 2 minutes until browned on top to your liking. (Be sure to watch the chicken while broiling, it can go from nicely browned to burnt in seconds!)
- Add the arugula to a serving dish and place the cooked chicken on top.
- Add the grapefruit pieces to the baking pan along with the juices from the chicken and stir to combine.
- Top the chicken and arugula with sauce from the pan and serve.
What do you think?