Chipotle Mexican Grill launched a new LTO, chipotle honey chicken. Chipotle’s latest offer is “a bold, new menu item that perfectly balances unique heat from chipotle peppers and a touch of sweet from pure wildflower honey,” the QSR said in a press release.
Chipotle honey chicken is “made with fresh chicken hot off the grill, seasoned with savory Mexican spices, in a marinade of seared, smoked chipotle peppers and a touch of pure honey, delivering a new, flavorful bite to any entrée choice.”
Meanwhile, Chick-fil-A is “celebrating the start of spring with vibrant new flavors to kick-start the warmer days. Starting March 17, the smokehouse BBQ bacon sandwich returns to menus nationwide, this time featuring three options for guests to create their own customized smoky twist,” Chick-fil-A said in a press release.
The three filet options include original, spicy and a grilled filet. The chicken is paired with bacon hand-tossed in a brown sugar and black pepper blend, topped with Colby Jack cheese, lettuce and a smoky BBQ sauce, served on a toasted sweet yeast bun.
The chain also is launching a lineup of spring drinks: pineapple dragonfruit frosted lemonade, pineapple dragonfruit iced tea and pineapple dragonfruit sunjoy.
Hardee's has teamed up with Duke's Mayo “for the ultimate dunking experience,” according to a press release. Hardee's newest pairing features chicken tenders and Duke's Carolina Gold BBQ, which is new to the Hardee's menu. In addition to chicken tenders, the platter comes with fries, coleslaw, garlic toast and a drink.
NACS Daily has been keeping an eye on the fast-food industry’s “years-long chicken craze” as QSRs like McDonald’s and Taco Bell also roll out more chicken options. Research shows that in 1970, the average person in the United States ate about 50 pounds of chicken each year. Today the Agriculture Department expects chicken consumption to surpass 100 pounds for the first time in 2024.
“The future for chicken remains bright,” said Hudson Riehle, the National Restaurant Association’s senior research vice president. “The market is driven by convenience and chicken is an extremely convenient protein to prepare.”