Medium heat is your move for juicy thighs.

Aim for 350–400°F on your gas grill.

Chicken thighs have enough fat that they don’t dry out as easily as breasts, but you still need to get the skin right without burning the outside before the inside cooks. At 350–400°F, the skin renders and crisps up, the fat melts into the meat, and you hit a safe internal temp (165°F minimum, but thighs are better at 175–180°F) without turning them into jerky.

I like to do a two-zone setup: sear them direct for a couple minutes per side, then move to indirect heat to finish. That way you get color and char without the sugar in any marinade burning to carbon. If you run the grill too hot (500°F+), you’ll be scraping blackened skin and pulling raw meat off the bone. Too low (under 300°F) and the skin turns into rubber, and they take forever.

Trust the thermometer, not the clock. Pull them at 175°F for the best texture.

This is not where you gamble on high heat.