Go to 175-180°F for juicy chicken thighs.

175-180°F. Maybe even 185°F if you like them fall-apart tender.

Don’t pull them at 165°F like you would a breast. That’s a mistake. Chicken thighs are dark meat—more fat, more connective tissue, and that collagen needs time and heat to break down into gelatin. If you yank them at 165, they’ll be fine but still a little chewy. Push it to 175 or 180 and the texture turns silky, almost buttery.

You also get a better carryover. Thighs hold heat well. Take them off the grill at 175, rest them a few minutes, and they’ll coast up to 180+. No risk of drying out—dark meat is forgiving. That’s the whole point of picking thighs over breasts.

If you’re paranoid about safety, relax. 165°F kills salmonella instantly, but thighs at 175 have already been there for a while. You’re fine.

The real trick is temping the thickest part, not touching bone. And if your grill runs hot, pull them indirect before they char to hell.

These are not where you overthink.