Possible for chicken to reach 165F and be raw Is it possible for a piece of chicken to reach an internal temperature of 165F and still be raw?

Update:

Just to be clear, this is not something I experienced. I was just wondering if it was in fact possible. I'm looking for a scientific explanation of why this can or cannot happen.
No, 165 is cooked, but a couple of things could be going wrong. Your thermometer might be out of calibration, or you might not have gotten it exactly to the center of the meat. To test the calibration, check it against boiling water which should be exactly 212 assuming you are at or near sea level.