Go to 175°F for chicken thighs

At least 165°F, but aim for 175°F.

165°F is the USDA safety minimum for all poultry. That kills any bacteria instantly. But for thighs? 165°F is safe and edible, but not great. Dark meat has more fat and connective tissue, and it needs a little more heat to break down properly. Stop at 165°F and you get rubbery, under-rendered skin and a slightly chewy texture.

Take them to 175-190°F and something magic happens. The collagen melts into gelatin, the fat renders, and the meat stays shockingly juicy. Thighs are way more forgiving than breasts—you’d have to seriously overcook them to dry them out. I pull mine off the grill at 180°F, let them rest for 5 minutes, and they’re perfect every time.

Just make sure you’re measuring temp at the thickest part, not touching bone. And remember carryover cooking: they’ll go up another 3-5°F off the heat, so pull a few degrees early if you’re aiming for a specific number.

Future You will thank you for not eating flabby chicken.