Now pierce the meat in the leg joint and see
if the juices run clear.
If juices run clear, chicken is done.
Not exact matches
Cook on each side for about 5 - 7 minutes (
if thinly sliced, longer
if thicker) until meat thermometer registers at least 165 °F and
juices run clear.
However,
if you are like me and you don't own a meat thermometer - the chicken is cooked when the
juices run clear.
To check to see
if they are done, the
juices should
run clear (not pink).
If cooked the
juices will
run clear.
Grill (drizzle with a little olive oil to prevent sticking) until the
juices run clear (
if using chicken).
After about 80 minutes, check
if the chicken is done — there should not be any traces of pink and the
juices should
run clear and a toothpick could be inserted very smoothly without any resistance from meat.
If you don't have one or can't be bothered then you can cut into the thickest part and check that it is no longer pink and the
juices run clear.
If you don't have a probe, you can stick a long toothpick or skewer and the
juices should
run clear.
If you do not have a meat thermometer you may also check doneness by piercing the thickest part of the chicken and all
juices should
run clear not pink.