Internal temperature reaches 165°F (74°C) at the thickest part
Meat is no longer pink in the center
Juices run clear, not pink or red
Flesh is opaque throughout
Texture is firm, not soft or rubbery
A knife or fork inserted into the thickest part meets no raw-looking meat
For whole chicken, check the breast and the thickest part of the thigh
For ground chicken, ensure there is no pink color anywhere and it reaches 165°F (74°C)