I don't understand why recipes say cook chicken breasts to 165, this dries mine out every single time

Doesn't matter if I go low and slow, or high and fast, whether I marinate or not. If I follow the instructions in a published recipe my breasts go dry as a freaking board.

I read elsewhere that's it's perfectly safe to just go to 150 because it actually kills all the bacteria by being at that temp for a while, but you never see this in recipes.

And yes, I get you can brine them or whatnot, but that's not what these recipes are doing.

WHO IS WRONG DANGIT

edit: lol I posted this mostly out of rage and woke up to the old "99+ messages" thing. edit2: damn some of you all don't actually read the post body, do you