As mentioned, pink colored meat is normal. You can tell if the meat is done by using a white paper towel and touching it to the meat. The juice from the meat should be clear, not pink.
Also, and good meat thermometer will help with chicken. You want the internal temp for dark meat to be at least 165. I prefer closer to 180 for legs and thighs.
"Ron Rico, Boss. You can call me Captain Ron..."
The Naked Fatty!
FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle
Remembering a friend