Ingredients
- 1 grapefruit
- 3 tablespoons unsalted butter, melted
- 3 tablespoons white miso
- 2 tablespoons 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
Steps
- 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.
- 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.
- 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.
- 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.
- 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.