165 is just too dry. I think I'm going with 155 from now
Of course - you are free to cook to whatever temp you wish, but understand that WE really only want to recommend
USDA food safe temperaturesAnd - there are more reason than one can scoff at
.
Remember - temperature of the meat is only ONE part of your equation - HOW you achieve that temp - is entirely another. If you were to cook the same pieces hotter/faster - they would have as much time to dry out.
Chicken breast are absolutely the least forgiving thing to cook. They have no fats to hold moisture inside the meat. You can only add so much on the outside. Thighs are an entirely different outcome. Try sometime. There is a reason that they are used almost 100% of the time by competition BBQ teams. They will not be dry....