Check the thickest part of the chicken for an internal temperature of 165°F (74°C)
Look for pink, translucent, or glossy meat in the center
Check that the juices run clear, not pink or bloody
Cut into the thickest part and confirm the meat is opaque throughout
Make sure the meat feels firm, not rubbery or soft
Check that the texture is no longer jelly-like near the bone
Verify that the meat easily separates from the bone in cooked pieces
Use a food thermometer for the most reliable check