Chicken thighs are dark meat and have a fair amount of fat. I like to cook them hotter around 325-350 till internal of 175 or higher. That way more of the fat renders and creates its own internal moisture.
When I do whole leg quarters, I've been known to take them to 185. Juicy and super flavorful that way. I think the reason this works for me is the higher cooking temps. It's still a faster cook than smoking low and slow, and I get great skin.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)