For years, the unwritten, but oft-repeated mantra of chicken menuing was “breast is best.” After all, its size and mild flavor has made the breast an extremely versatile option for foodservice concepts representing the broadest array of cuisines. But as today’s menu developers seek new solutions to address a variety of challenges, the chicken thigh is commanding fresh attention. In fact, according to 2024 research from Technomic for Mountaire Farms, boneless thighs (and legs) are a top growth driver for the poultry category over the next five years.

The research is compelling. Chicken thighs enjoy a strong affinity with consumers. Datassential finds that 96 percent of consumers know thighs, 89 percent have tried the meat and 75 percent love or like it. That awareness is paying off in menu penetration. Datassential delivers a “very strong” four-year prognosis for chicken thighs, which rank in the 96th percentile for future growth potential.

The flip side of these numbers is that the chicken thigh historically has languished in the shadow of the chicken breast. In 2024, thighs enjoyed just 4.1 percent menu penetration. But their 139 percent growth rate over the last decade, and 38 percent rise in the last four years, confirm their potential for today’s foodservice operations.

REASONS TO PRIZE THIGHS

There are multiple factors propelling chicken thigh usage. Chief among them, of course, are flavor and performance. Back-half chicken cuts (thighs and legs) lend a rich flavor profile to dishes, without tough textures, gamey tastes or notes of iron. Thigh meat is generally juicy and delicious whether braised, smoked, grilled, fried or baked.

Ian Clark, founder and principal chef of Bent Spoon Consulting and a chef consultant for Mountaire Farms, finds that comparing the flavor characteristics of thighs versus breasts is a questionable exercise; they both have their attractions. “Comparing the flavor of breast and thigh is like comparing night to day,” he says. “Breasts have a delicate and subtle flavor that is easily lost in a dish. But thighs can stand on their own, even with big, bold flavors. They are far more meaty, savory and very umami forward. Thigh meat is the hero in a dish, while breasts are the perfect carrier to convey added flavors.”

Daniel Ernce, corporate chef, Austin Amplifies, and another chef consultant for Mountaire, generally agrees. “Thigh meat has a more robust and pronounced chicken flavor profile that is distinctly separate from the breast, and is uniquely delicious,” he says. “But I believe it easily accepts other flavors and can work with most breast recipes, making it a versatile ingredient partner.”

Both chefs weigh in on performance, explaining what operators can expect from these popular cuts. Ernce notes that while some recipe preparations—particularly smoking, stewing and braising—can run the risk of drying out a breast, thighs perform better under these conditions. “A chef might be inclined to brine a breast to ensure a juicy, tender end product. This can add time and money to a recipe, while a thigh can often perform well in the same application without brine,” he says.

Indeed, chicken thighs tend to be more forgiving in a busy foodservice kitchen, where overcooking risks range from the meat being poorly monitored, temped at the wrong time or improperly rested. “Thighs are far more reliable when it comes to execution mistakes,” says Clark. “If you overcook a chicken breast, you risk your customer having a less-than-stellar experience.” On the other hand, if you overcook a chicken thigh, “More often than not, your product becomes more tender and delicious, as it renders all of the goodness and tenderizes the meat.”

Ernce also points to the respective advantages of size and shape: “The chicken breast does provide more creative butchery, allowing a single muscle to be used across multiple menu items. But thighs, which are thinner and have a more even, untapered shape, are well-suited to being cooked hot and fast in a pan or on a grill—preparation options that can leave a chicken breast overdone on the outside and at the ends before the center has been fully and safely cooked.” Clark agrees, noting, “Chicken thighs are versatile and flexible. They can be cooked in any wet or dry or combination application with amazing success.”

Other factors boosting operator interest in chicken thighs include availability of preferred portion sizes, back-of-house ease of use, menu versatility and, often, price.

The name of this handheld recipe—Better Than Grandma’s Fried Chicken Sandwich—makes a bold claim. Made with back-half chicken meat, it reflects an exciting opportunity for operators to raise their chicken sandwich game.

WHERE OPPORTUNITY LIES

In view of menu penetration statistics, chicken breasts aren’t going anywhere and will continue to dominate in foodservice settings, even when giving thigh meat its own chance to shine. This includes giving up some share of the chicken sandwich market. Datassential research confirms the opportunity here, finding that 43 percent of consumers are extremely/very interested in a chicken thigh sandwich, with fully half of Millennial diners wanting to see this option on menus.

Chefs can go in several directions when it comes to handhelds, says, Clark, suggesting grilled chicken thigh salad sandwiches, lime-and-chile-marinated chicken thigh tacos and crispy fried chicken thigh sandwiches. In this last example, Ernce points out that a fried chicken thigh sandwich is not readily apparent to the customer, provides greater flavor, is likely produced at a lower price and needs less butchery labor to be ready for breading and frying. “A fried or grilled chicken sandwich may be low-hanging fruit, but it’s a smart place for operators to try a switch,” Ernce notes.

Thigh meat is also a good choice for recipes calling for pulled or shredded chicken. “Due to the myoglobin in the thigh muscles, they will pull apart easily after being cooked while maintaining moisture and mouthfeel,” says Ernce. “A chicken breast tends to lose moisture and richness when cooked to the point of pulling or shredding.”

Chicken salad is another natural fit for thigh meat, Ernce adds. “By using thigh meat, a chef could create a lighter, more nuanced, more flavor-forward chicken salad without leaning on binders like mayonnaise,” he explains. Stir fries, which use small pieces that cook quickly, also work well with dark meat, he continues. “While a customer may not immediately discern the difference, the P&L definitely will!”

Clark suggests going global with thigh meat. “Moroccan Chicken Thigh Tagine is absolutely delicious,” he declares. “And while most restaurants use breasts for Chicken Tikka Masala, I say the thigh shines far brighter here. The spicing and slow cooking cause the chicken and the sauce to become amazingly flavorful and rich. Similarly, I think thighs are the better choice for Chicken Tinga Tacos, given the spicing levels, the savory-forward flavor profile and the shredding.”

A PREMIUM PARTNER

Chefs ready to expand use of chicken thighs on their menu can look to the premium Black Label™ line from Mountaire Farms, which features 100 percent yield, chef-ready cuts from the whole bird, including boneless, skinless, thigh meat that is minimally processed, all natural and ready to cook. “This is a chef-trusted line of products,” affirms Clark. “The thighs, in particular, have less trim, meaning there’s less waste and less labor spent on getting them on plates feeding people.” Ernce agrees, adding: “In today’s environment, saving time and labor is paramount.”

Building on the quality of the product is the reputation of the company. “I trust Mountaire. It’s a company that puts its people and its ethics first,” says Ernce. “Traceability is important to a lot of customers these days, and I feel good about the product I’m cooking and the company that stands behind it.”

Clark, too, is keen on opportunities to partner with Mountaire. “It’s a brand I can get behind, period. From the quality of the chicken to its humane farming practices to the family atmosphere among all the employees, it’s a brand that does everything with integrity,” he says.

Both chefs bubble over with enthusiasm about the possibilities ahead for the humble chicken thigh. “I could not be more excited about this trend,” says Clark. “I love opening minds to new ingredients and preparations. Chefs and consumers are looking for more—more flavor, more juiciness and a better experience. Thigh meat offers all of this and even more.”

“Thighs have long been my favorite cut on the bird, and I’m glad that a higher rate of acceptance in the marketplace allows chefs a wider field to play in creatively,” says Ernce. “Further, I believe that acceptance of thighs and other back-half cuts can be a gateway to launching a host of ethnic dishes, many of which are long overdue for their place in the flavor canon.”

The key, say both chefs, is to experiment with what will work best for your brand, your menu mix and your BOH infrastructure and labor. “Just start experimenting. If you have concerns as to whether your clientele will accept chicken thigh over chicken breast, start small,” says Clark. Specials, LTOs, meal deals, and swaps within popular items are all smart strategies. Also consider the ways you can phase in leg cuts that avoid perception bias, says Ernce, suggesting, “Breaded/fried, ground, in soups and stews, in barbecue applications and in sandwich builds. These preparations still highlight chicken as the star of the dish.”

Click here to learn more about Mountaire^® and its Black Label^® Premium product line.