Short supplies and escalating costs of chicken breasts and wings are leading restaurants to add thighs and other dark poultry meat to menus and entrees.
Long overshadowed by more-coveted and profitable products like breasts and tenders, less-loved portions like thighs and legs have for years been directed toward export markets and lower-profile venues. Amid a national supply crunch that has doubled breast meat prices in 2021, sent wing markets to record levels and left some suppliers short on both, thighs have fresh appeal for meat companies and restaurant operators.
