The rise of the chicken thigh

The longstanding dominance of chicken white meat among consumers is no longer guaranteed. More and more home cooks are discovering the rich flavor and versatility of dark meat, leading to a shift in culinary preferences. Notably in America, this shift is evident in the menus of fast-casual restaurants.

A historical perspective

The preference for chicken breasts began in the 1980s, with the advent of the first deboned breast meat plants. This development revolutionized the poultry industry. Certainly in North America, but also in Europe, consumers embraced white meat for its health benefits during a time when low-fat diets were in vogue. The demand for breasts led to the industry's growth, with the production of nuggets, patties, and tenders—all made from deboned breasts.

Tables turning

In recent years, chicken breast muscle disorders known as woody breast and spaghetti meat have appeared. These issues arise from the rapid growth of chicken breasts, which have nearly doubled in size since the 1950s. Woody breast results in a crunchy, unappealing texture, while spaghetti meat becomes mushy and stringy. This showed that chicken breast meat also had some downsides, and its popularity with consumers had likely reached its peak.
Addressing these problems, chicken diets were adjusted to slow down growth, and broilers were processed at lower weights. However, these solutions can reduce profitability, as smaller, slower-growing chickens yield less meat. 

Exporting dark meat

While the focus was on breast meat, Western producers found export markets for their dark meat products. Countries like Russia, China, and Mexico preferred the minimally processed thighs. And so, the boneless, skinless chicken thigh was not widely available in the USA and Europe until the 2000s, when advancements in thigh deboning technology arose.

Industrial innovation

Automation has played a crucial role in the popularity of boneless thighs. Machines like the ALPINE, combined with the Thigh Fillet System can efficiently process thighs, making them completely labor-free to produce. Unlike breast meat, which attaches to multiple curved bones, thighs have a single straight bone, making them easier to debone cleanly, leaving no meat behind on the bone. This automation has pushed producers to expand significantly their production of deboned thighs and sell this dark meat at higher prices.

Changing tastes and preferences

The boneless thigh offers versatility and ease of cooking, appealing to consumers, especially those who ware accustomed to processed chicken products. Deboned thighs are easy to grill, add to a sandwich, or cut into small pieces for burritos. In fact, they’re even easier to cook than chicken breasts, because they stay juicy—even if you leave them in the pan a little too long. This makes thigh meat a convenient choice for various dishes. The popularity of Asian and Latin American cuisines, which often feature dark meat, has also contributed to the thigh's rise. Fast-casual restaurants favor thighs for their taste and forgiving nature, even as they become more expensive. Even bone-in thighs benefit from this trend and gain popularity too.

Breeding challenges

The focus on breeding chickens for large breasts has led to muscle disorders like woody breast and spaghetti meat. This had a negative effect on the texture and appearance of the white meat. As demand for dark meat grows, the industry may need to reconsider its breeding practices. The emphasis on large-breasted chickens may shift towards breeds with larger thighs. A more balanced bird could become the new standard. This change shows that consumers want more different options of poultry meat  on the shelves.

Conclusion

The chicken thigh's journey from an unpopular cut to a sought-after chicken piece illustrates changing consumer tastes and industry dynamics. As dark meat gains popularity, the poultry industry is full of new opportunities. Breeding will shift away from breast-focused birds towards more balanced chickens. On the processing side, Marel’s Thigh Fillet System is perfectly positioned to lead the way in automated, high-capacity thigh meat deboning, responding adequately to the growing demand. Thanks to their taste, flexibility, and cultural value, chicken thighs are ready to become an important part of how we eat in the future.

Source: Sarah Zhang. The Atlantic