175°F is the sweet spot for chicken thighs

175°F, minimum.

You can stop at 165°F and be safe, but your thighs will be rubbery and sad. White meat dries out above 165°F. Dark meat? It needs more heat to break down collagen and render the fat cap. That’s why 175°F to 185°F is where thighs turn silky and flavorful.

Pull them off at 175°F. Carryover cooking will nudge them a few degrees higher, landing you right in that perfect zone. If you’re worried about safety, don’t be — 165°F is the instant-kill temp for salmonella, and thighs hold moisture well past that.

Thighs are forgiving. Treat them right and they’ll reward you.