Descriptive sensory analysis, instrumental color, yield, pH, water activity, and binding strength were determined on ground chicken breast and thigh with or without grape seed extract (GSE) during refrigerated storage. In chicken breast, GSE inhibited the intensity of musty and rancid odor, and rancid flavor compared to control patties, but GSE caused significantly darker (L(∗)), redder (a(∗)), and less yellow (b(∗)) patties. No differences were observed for pH, water activity, or yield, though differences were observed for binding strength. In chicken thigh, sensory scores were significantly different for 14 of 15 sensory attributes, although the differences were due to storage time or precooking, not the presence of GSE. GSE caused significantly darker sensory scores and L(∗) values, and redder (a(∗)) and less yellow (b(∗)) patties. Differences in binding strength and yield were attributable to precooking, not the presence of GSE. GSE may be an effective antioxidant in precooked chicken breast systems.