Smokin' Hot: The Rise of Smoked Chicken and BBQ Flavors

As the popularity of BBQ and grilled flavors continues to sizzle, smoked and BBQ flavors are gaining major traction among consumers. With social conversations around barbecue up by 11.32% over the past year and “smoked” chatter rising by 5.69%, it’s clear that smoked flavors are becoming a staple in kitchens and restaurants alike.

In fact, “smoked” now appears on 45.9% of U.S. menus, according to Datassential, making it one of the hottest trends in the food industry. Whether it’s the classic allure of smoked meats like brisket, ribs, or chicken wings, or newer, plant-based options for vegans, smoked flavors are expanding across a variety of formats.

Chicken: A Star Player

One flavor that’s on fire (pun intended) is smoked chicken. From wings to breast or thighs, the deep, rich taste of smoked chicken appeals to both BBQ lovers and those seeking something different from the usual roasted or grilled options. The slow-cooking process infuses the meat with layers of flavor, resulting in tender, juicy chicken that brings customers back for more.

Smoked chicken is also versatile, working in everything from main dishes to sandwiches, salads, and even as a topping for pizza. Its smoky depth of flavor pairs perfectly with a range of marinades, sauces, and rubs, making it an ideal choice for chefs and foodservice operators.

If you’re looking to add quality protein to your menu or product lineup, now is the time to jump on the trend. Contact GoodSource Solutions®, to request samples and explore how you can incorporate these on-trend flavors into your offerings.

Fire Up the Grill!

With BBQ and smoked flavors showing no signs of slowing down, there’s never been a better time to explore the world of smoked chicken and beyond. Whether you’re catering to meat lovers or looking for vegan alternatives, the smoky sensation is here to stay.

Get your grill fire up and bring the heat to your menu with these smoking hot trends!

Chef Richard Reilly, WCMC, CEC, CCA, WCEC