For dark meat chicken, "overcooking" is the key to peak tenderness and flavor ((THEY say!))

[elleng]

For dark meat chicken, "overcooking" is the key to peak tenderness and flavor—aim for 185–195°F, not just 165°F.
Thighs and drumsticks are loaded with connective tissue that melts into gelatin when cooked slowly, yielding juicy, fall-apart meat.
Use gentle heat (braising, slow-roasting, indirect grilling, or sous vide) and a thermometer to nail that perfect, luscious texture.

I've NEVER used a thermometer (in the kitchen!)

The Key Techniques for Perfectly "Overcooked" Chicken
The USDA tells us that 165°F is the safe minimum internal temperature for all poultry. We don't always follow that advice for white meat, which we prefer cooked to a lower (and arguably equally safe 150°F). But for dark meat, that's the minimum.

That's ALL!!!

The next time you're cooking thighs or drumsticks, don't panic when the temperature climbs above 165°F. Aim for it, then go past it. Because when you "overcook" your dark meat the right way, you're really unlocking its full potential: tender, juicy, and fall-apart amazing. That's not overcooked—that's perfectly cooked.

[Kali]

1. Safe meat temps

Are often an unpleasant texture. Especially poultry.

[NJCher]

2. very helpful

glad you posted it because some of the thighs I cooked the other day were a little less than tender. They were OK but I think this was the problem.

I like to use the slow cooker but that time I didn't.

Thanks for posting this.

[elleng]

3. Glad it helped.

I have some 'cooked' bar b q thighs around, and I hope I can do something useful with them soon; TOO damn hot, tho.