Lots of good advice above. Reading through the posts I found myself agreeing with a few techniques.
1. I too employ similar tactics as
@HoosierKettle does, cooking breasts to 160-165 and always using thermometer. Dark meat I generally go by look and feel and do not worry about 'over cooking' as it is super forgiving.
2. I also do a wet brine, as
@Foster Dahlet describes above. when I grill thighs I'll put them in a wet brine of salt, brown suger, garlic cloves, red chili flakes and pepper corns for ~ 1 hour.