"The growth in popularity of dark meat cuts can be attributed to four factors, really: an interest in its flavor, its popularity in more globally inspired dishes, generally a lower price point and its attributes that make it better suited to the direct heat of a grill," said Tom Super, vice president of communications with the NCC. "Chicken sausages are also finding their way on to more and more grills, too."
However, chicken breast is remains the most popular cut of chicken among consumers, accounting for 56 percent of supermarket chicken category dollars, compared to 17 percent for chicken legs/drumsticks and thighs. Volume growth for chicken breasts climbed 2 percent, while dollar growth advanced 1 percent, with a 3 percent increase in average retail price over the same time period.
