Chicken meat turns white when fully cooked. Undercooked or raw parts will appear pinkish or, sometimes near the bone, a little bloody looking*. Provided the chicken was handled using common-sense safe food handling techniques, your risk of getting sick is probably small. In Japan, chicken is eaten raw at sushi bars.
So, is it safe to partially cook chicken then finish later?
The only time it's safe to par-cook your chicken is when it will finish cooking immediately. Once your bird is cooked, you can hold it safely at a temperature of higher than 140 F for an hour or two, or refrigerate it and later reheat it to 165 F.
Can you freeze fresh chicken when half cooked?
It's always very risky to partially cook meat or poultry and either refrigerate it or freeze it. Even in the freezer, the interior of the chicken will cool slowly. When you thaw the meat and complete the cooking, it may be contaminated with enough bacteria to make you sick.
Is it safe to re cook chicken?
It doesn't matter how chicken meat is cooked the first time, it is only safe to reheat it once. Similarly, the chicken can be reheated in a microwave, a frying pan, in the oven, on the barbecue, or even in a slow cooker. Remember: Reheated chicken meat must be consumed in one sitting!