I assume you cooked your chicken thighs to 165–175°F (74-80°C) (depending on preference).
165°F (74°C) is the recommended temperature for safety (at least by US authorities), 175°F (80°C) is often recommended for texture (in legs and thighs; not for breast).
The best bet is to measure in several spots.
You generally want to guess the thickest spot of meat, insert the probe past the center, then slowly withdraw it.
How slowly depends on the response time of your probe.
You then use the lowest temperature you see, especially if you see anything under the food-safety temperature (165°F or 74°C).
If there are multiple pieces of chicken, you should check several.
Especially if they're different sizes.
Probe response times are anywhere from 20 seconds on fairly cheap thermometers, down to 3 seconds on expensive ones (like a Thermopen).
10 seconds is typical.
You'll know its finished responding when the numbers stop changing quickly.
You also should rest the chicken, loosely tented, for at least 5 minutes (for just thighs, more like 15 minutes for a full chicken) after taking it off the heat—this lets the heat even out, and also will reduce the amount of juice lost when cutting.
cooking.stackexchange.com/users/160/derobert
You want to: Stick the thermometer into the thickest part of the thigh, not touching any bone which would give you a falsely high reading Wait long enough for the temperature reading to stabilize (which may be 5-10 seconds depending on your thermometer) Note that once you start measuring your temperature, you may be cooking your thighs properly, but may be so used to overcooked meat that properly cooked thighs are unpalatable to you.
Of course, you should find the temperature
you like as long as it is above the safety threshold.
Typically, thighs would be cooked to about 165-170 F.
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According to the FSIS site you should check the temperature in the thickest part of the thigh.
The middle of it is the part that will take the longest to cook, so that's where you should put the tip of the probe.
Take care to not touch the bones, since they can conduct the heat from the "outside" and give an incorrect reading.
Finally, it will depend on your taste, but I would overcook it the first time (let's say, 165 F) and then see if it's more or less to your desired point.
Then I would adjust the temperature to the desired taste.
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I put the probe in the thickest part of the thigh and try to also hit the bone as the thickest part will have a bone n the middle.
Also the last places to reach temperature are always closest to the bone.
(I never put the probe near the ends of the bone (where it's not thickest anyway) and I've never had a false high reading.
Just let the point touch the bone but don't push it into the bone.
I like to hit the bone with the point at the thickest spot.
If it's 165 there then the rest is good.
I also pick the thickest piece if they don't vary much in size.
If they vary I check the smallest first.
I pick them off from smallest to largest as they reach 165.
cooking.stackexchange.com/users/40692/SeanW
From this kitchen tips page on my blog: To use insert the full length of the kitchen thermometers sensing area.
These are usually 2 to 2 1/2 inches for dial and 1 or less for digital thermometers (check manufacturer's directions).
Insert in a way that the sensing area is in the center of the thickest part of the food and not touching bone, fat or gristle.
Ideally you would require about 15 to 20 seconds for the temperature to be accurately displayed on a dial thermometer and about 10 seconds on a digital thermometer.
THINNER FOODS Insert
the thermometer sideways with the sensing area in the center for a thin foods, like hamburger patty or boneless chicken breast.
DISHWASHERS Kitchen thermometers are not dishwasher safe.
Wash by hand with hot soapy water and consequently rinse with water before and after use.
cooking.stackexchange.com/users/61385/user4878
Make sure you're not measuring the temp.
of the pan as well.
Just put the thermometer into the meat far enough that you're measuring in the middle of the piece of meat.
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I tried to bake chicken thighs the other day and I used my  probe thermometer  to tell me when they were done.  Well it seems that I did something wrong when inserting the thermometer because the thighs were still undercooked.  How can you use a probe thermometer on a chicken thigh to accurately take its temperature?
How do I accurately take a chicken thigh's temperature?
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<chicken><temperature>
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cooking.stackexchange.com/users/11351/DForck42
You can measure in several spots, or stick the probe in the thickest part of the thigh while avoiding the bone, which will give an artificially high reading. To ensure chicken thighs are cooked the temperature should be taken at the thickest part. The thermometer needs to be inserted far enough to measure the temperature in the middle of the meat, which should be 165-170 F. It is also considered a good idea to take readings at several spots.
Measurement should be taken at several spots It is generally agreed that the temperature should be measured at the thickest part of the thigh. The thermometer should be inserted far enough to read the temperature in the middle of the meat. The temperature for cooked chicken thighs is 165-170 F.