I've always cooked my thighs to 165* internal which is done. But I read online the other day that some people are cooking thighs up to around 180* internal. I would assume this would risk drying out the meat but at the same time there is less risk of "pink" around the bone and getting a DQ...
What internal temps are you cooking chicken thighs to?
Green Mountain Grill Jim Bowie, UDS, junior traeger [B]BLACK[/B] Thermapen