JohnHB, some connective tissue doesn't breakdown completely at that temp so a higher temp can be necessary to achieve that effect.
Also the 165* number comes from the USDA identifying that temp as the instant kill temp for bacteria. You don't have to cook that high, but you do have to be very careful if you want to avoid getting sick. (And no I will not take responsibility if someone does get sick. You are responsible for yourself.)
Personally I love my thighs going up towards 180-185 cooked around 325. Aaannnnndddd now I'm hungry.
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