To tell if chicken is raw or undercooked, here are the key indicators:

• Color of the meat: Raw or undercooked chicken meat is pink or translucent inside. Fully cooked chicken should be white or opaque throughout, with no pink remaining in the thickest parts

• Juices: When you cut or poke the chicken, the juices running out should be clear or white-ish if the chicken is cooked. Pink or red juices indicate it is still raw or undercooked

• Texture: Raw or undercooked chicken feels moist, jelly-like, and slightly slippery. Cooked chicken is firmer and has a grainy, drier texture. Slimy or sticky texture in raw chicken can also indicate spoilage, but raw chicken should not be sticky or dry

• Size and firmness: Cooked chicken tends to shrink slightly and feels firm when pressed, whereas raw chicken is softer and more pliable.
• Cut test: The most reliable non-thermometer method is to cut into the thickest part of the chicken and check the color and juices. If you see any pink inside, it needs more cooking

• Best method - thermometer: The safest and most accurate way to tell if chicken is cooked is to use a meat thermometer. The internal temperature should reach 165°F (73°C) for white meat and 175°F (79°C) for dark meat

In summary, look for white meat color inside, clear juices, firm texture, and ideally confirm with a thermometer to ensure chicken is not raw or undercooked. Avoid eating chicken with pink meat or pink juices to prevent foodborne illness.