Chicken internal temperatures, whats safe to eat vs good to eat?

Something that confuses the hell out of me is the safe internal temperature of a piece of chicken.

Just about every food safety website you put your eyes on will tell you the safe internal temperature is a non negotiable 165°F/75°C

However just about every recipe i come across will tell me anywhere from 140°F/60°C to 160°F/71°C

Those lower temps are always the juiciest tastiest chicken but I'm sitting there paranoid out of my mind.

Are you rolling the dice on anything under 165°F/75°C or is there more to it, like cook time etc.

submitted by /u/jonbagsglobal
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