If you’re grilling chicken always remember the rule to cook until the juices run clear.
The answer is false. Per Food52:
If you believe it, you could end up badly overcooking your poultry or worse, spend your night in the emergency room. Muscle pH differences are a function of genes, pre-slaughter stress conditions, and climate. So the color of the juices can remain pink long after the meat is pasteurized and safe by cooking to 160 to 165°F or they could run clear before the meat is safe.