I brine my chicken thighs, and cook at 300° to keep the meat moist. I pull at an internal temperature of 165, then cover an rest for 10 minutes. I go to 165 because of all the micro-organisms associated with the slaughter houses. You may not need to go that high, but I suffered from food poisoning in the military many years ago and is something I never want to experience again.
Chicken thighs can dry out when cooked over long periods of time. The brine helps with moisture in the cells, and the hotter cooking temperature prevents some moisture loss as well.
I am sure there are other ways to do this, but this is what has worked for me.
Humphrey's DownEast Beast W/BBQ Guru