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The Chicken Thigh Is the Current Darling of the American Table. But Its Popularity Is Costing Us More Than We...

Chicken thighs have become the dominant protein cut in American kitchens, overtaking the once‑favored chicken breast. Advances in processing automation and the rise of multicultural cuisines have driven year‑over‑year growth in thigh consumption since the late 2010s. While thighs offer flavor and ease of cooking, experts note that preparing a juicy breast still requires techniques like brining or pounding, highlighting a skill gap. The shift reshapes restaurant menus and home‑cook habits, but may also narrow the culinary use of lean meat.