Cook boneless chicken thighs to 175°F, not 165°F.

175°F internal temp.

The common wisdom of 165°F is for breasts. Thighs have more fat and collagen, and they need to hit 175–180°F to break that down properly. Stop at 165 and you get rubbery, not juicy. Let them go a little higher and they stay moist even on the grill.

Time and temp: grill over medium heat, about 350–400°F. If you’re using a gas grill, medium is usually around that. Thighs about ½ to ¾ inch thick will take 6–8 minutes per side. But don’t trust the clock—trust a probe thermometer. Pull them at 175°F, rest for five minutes. They’ll coast up a few degrees.

If you cook with skin on, start skin-side down and leave them alone until it releases easily. No flipping every two minutes. And if you’re using a marinade or dry brine, even better—extra insurance against dryness.

Dry chicken thighs are a waste of time. Let them hit 175 and you’ll actually enjoy them.