Chicken thighs bloody by bone?

It's not blood it's a hemoglobin protein it's red but it's not blood blood turns brown when you cook it. I got a rotisserie chicken yesterday and I cut into it and I saw red on the bone I threw it into the microwave oven for two minutes before I ate it and it was still red absolutely impossible to be blood when the chicken is sizzling from the microwave.

The femoral artery on a chicken runs along the thigh, and sometimes it is not completely 'bled out' during butchering. The meat can be slightly red or dark brown. If still runny with blood/hemoglobin, you did something wrong.  

Couple of things to do: Calibrate your thermometer. Place in ice water, it should read 32 degrees. Either move the nut under the dial or however  your digital thermometer says to adjust it. When using the thermometer, insert it as close to the joint as possible without touching the bone. That needs to read 165 degrees to be done. 

Dark meat can remain a darker color sometimes a reddish or rust color by the bones. Several reasons for this. 

Marrow in the bone can begin to "leak" through the pores in the bone causing a darker color. 

Any blood left in the artery can cause a discoloration. 

Chicken that has been frozen, and most processed chicken is brought to freezing at some point in processing and or transportation, can discolor near bones. Again cause by marrow.

The femoral artery, which runs along the thigh bone, carries blood through the chicken's leg. Even after cooking, it might contain some dark red blood. It's unsightly, but not a food safety risk. It's also common for properly cooked chicken, especially young fryers, to be a deep pink or even red at the bone

I'm not a scientist or biologist or whatever but cooked chicken thighs always appear red next to the bone.