No one wants to bite into a chunk of undercooked chicken, ever. Because of their size, thighs will tend to cook quicker than breasts—as a general rule, about 10 minutes on the grill will take care of small thighs and 12-13 minutes for larger ones. But eyeballing it can be a little tricky because unlike breast meat, which turns from pink to white, thigh meat retains some of its dusky hue even after a thorough cooking. So ultimately, if you’re unsure of when to pull your thighs from the fire, your safest bet is to rely on a temperature check. Most food experts agree that when the internal temperature of the chicken reaches 165° F, it’s time to remove it from the heat and let it rest for a minute or two before serving. But remember: For the most accurate reading, always insert the tip of a digital thermometer into the thickest part of the thigh.