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and animal feed industries.
Poultry Processing & Slaughter / Broilers & Layers
on April 14, 2014

Chick-fil-A introduces new lineup of grilled chicken entrees

Quick service restaurant chain says new lineup of chicken entrees will ‘transform’ menu

Chick-fil-A is introducing a new lineup of grilled chicken entrees that the company says will give the chain one of the most nutritious and expansive grilled menus across the quick-service industry. On April 14, the Atlanta-based restaurant chain officially rolled out three new entrees – the Chick-fil-A Grilled Chicken Sandwich, Chick-fil-A Grilled Chicken Club Sandwich and Chick-fil-A Grilled Nuggets – in an ongoing effort to provide more flavorful and “craveable” grilled options for its nutrition-minded customers.

Chick-fil-A’s new recipe features an unmatched backyard grilled taste. Each grilled chicken breast is freshly marinated with a blend of sea salt, lemon, garlic and savory herbs, and cooked on a state-of-the-art, proprietary grill developed by Chick-fil-A. The technique creates a tender, juicy filet with just the right amount of smoky flavor.

To make the Chick-fil-A menu enhancement possible, the company invested seven years of testing and more than $50 million to reinvent its grilled chicken recipe. The largest portion of the investment came as the company worked with Garland Grills to create a proprietary grill. This grill sears chicken perfectly on cast-iron grates like it was cooked on a backyard grill, only faster.

“We started with a mission to create a best-in-class grilled sandwich, and after testing 1,200-plus recipes, we landed on a taste so remarkable that we decided to extend the flavor into a full grilled line,” said David Farmer, Chick-fil-A’s vice president of product strategy and development. “Our previous grilled entrees were good, but not remarkable. We wanted a grilled chicken recipe that is just as ‘craveable’ as our original Chick-fil-A Chicken Sandwich.”

Chick-fil-A’s new grilled chicken recipe also enhances the chain’s line of other grilled chicken entrees, including the Chick-fil-A Grilled Market Salad, Grilled Chicken Cool Wrap and Chick-fil-A Chicken Salad Sandwich.

“Chick-fil-A is more committed than ever to providing our customers with a ‘menu of choice’ that not only tastes great, but is great for them,” Farmer added. “Whether our customers are counting carbs, fat or calories, or eating food made without gluten-containing ingredients, we offer a number of menu options to suit their dietary needs and preferences. To keep them informed, we make our nutritional information easily accessible for all guests, including an online meal calculator, calorie counts posted on our menu boards, nutrition panels and pamphlets in our dining rooms, and order-specific nutrition information printed on receipts by request.”

On February 11, Chick-fil-A announced that it will serve chicken raised without antibiotics in all its restaurants nationwide within five years. The move marked the first time a quick service restaurant has committed to a 100 percent “raised without antibiotics” standard for poultry. In late 2013, the company removed yellow dye from its chicken soup, and is testing the removal of high fructose corn syrup from all dressings and sauces, artificial ingredients from its bun, and tert-Butylhydroquinone (TBHQ) from its peanut oil.

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