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

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.