Chicken thighs should be cooked to a minimum internal temperature of 165°F (74°C) for safety, but many cooks prefer taking dark meat a bit higher (around 175–190°F / 80–88°C) for better tenderness and texture.

Safe temperature (food safety)

  • The widely accepted food‑safety minimum for all poultry, including chicken thighs, is 165°F (74°C) in the thickest part of the meat.
  • This temperature is high enough to kill harmful bacteria such as Salmonella, as reflected in modern “165°F safety guide” style resources.

Best texture for thighs

  • Because thighs are dark meat with more fat and connective tissue, they often taste and feel better when cooked hotter than the bare minimum , typically 170–175°F for boneless and up to about 180–195°F for bone‑in.
  • Guides focused on perfect thighs explain that these higher temps help collagen break down so the meat becomes juicy and tender instead of chewy, while still being fully safe.

Quick how‑to

  • Insert an instant‑read thermometer into the thickest part of the thigh , avoiding the bone, and check that it reads at least 165°F , or up to 175–185°F if you want fall‑off‑the‑bone style results.
  • Many step‑by‑step guides suggest pulling the thighs off the heat slightly before the final target (around 160–170°F), then letting them rest a few minutes so carryover heat finishes the cooking.

In forum terms: 165°F = safe and done; ~175–185°F = safe and extra tender, especially for bone‑in, skin‑on thighs.

Information gathered from public forums or data available on the internet and portrayed here.