Hello,
After a bit of advice please...
Came accross this a couple of times recently and wondered if it's a familiar site. I always ensure my chicken is cooked through when doing thighs, legs and wings. I know how long roughly stuff needs to be cooked on the BBQ (with experience). The last couple of times I've found the chicken meat to have a pinkish tint to it. Oddly enough, it's more on the outside, rather on the inside, this is when NOT smoking btw the way.
So I usually do the wings, thighs and legs indirect for bout 40 minutes. Get the grill to 350f-400f and turn them after 20 minutes. Once that's done, I'll give them a 5 minute sear on side to crisp up the skin and bottom.
I've even been sticking the Thermopop in and check them, so I know they're 170-180f internally (difficult with the smaller pieces). The only thing I think could have create the pinkishness is that they were marinated in garlic, salt pepper and rosemary. When I stuck them on the grill, I threw the rosemary into the fire to try and extract the flavour...only little bit. Would like cause a "smoke ring" type effect on the chicken?
40 minutes at 350f must be cooking them through right?!
Thanks for looking!
Danny