Isabel and Niagara grape residue extracts were as effective as BHT and sodium erythorbate at preventing lipid oxidation in raw and cooked chicken meat. IGE and NGE did not alter the pH values of raw and cooked samples or the colour of raw samples, but they promoted alterations in the colour of the cooked product, which was evidenced by the results of the sensory and instrumental measures. In the sensory evaluation, only the NGE interfered with the natural chicken meat flavour and odour. The use of residues from the wine industry as natural antioxidants, combined with the use of vacuum packaging and storage under freezing temperatures, may be considered an effective method to retard lipid oxidation in both raw and cooked processed chicken meat.