The effects of spices on chemical, physical and microbiological quality of ready-to-cook Thai indigenous chicken meat were investigated during storage at 4oC for 15 days. The spices used with marinade ingredient (soya sauce, oyster sauce, sugar and salt) were lemon glass, black pepper, garlic, coriander root and mixed spices. Non-marinated chicken meat (control 1) and marinated only ingredients (control 2) were used as control treatments. The qualities of ready-to-cook chicken meat that were evaluated were shear force, % drip loss, surface color (L*, a*, b*), lipid oxidation (TBARS), myoglobin oxidation (% metmyoglobin) and microbial growth. Effects of spices on shear force and % drip loss were not significantly different (P>0.05) but they efficiently reduced lipid oxidation and microbial growth of chicken meat. Mixed spices significantly reduced oxidation of lipid (P<0.05) as compared to garlic, coriander root, lemon glass, black pepper and controls, respectively. Marinade ingredient was found to accelerate metmyoglobin content as compared to control 1 (P<0.05). However, black pepper reduced metmyoglobin content of the product (P<0.05) significantly better than mixed spices, lemon glass, garlic and coriander root, respectively. Garlic significantly reduced total bacterial count (P<0.05) and extended shelf life of the product from 10 to 12 days. The mixed spice marinade at 10, 12.5 and 15% (w/w meat) were studied. At 15%, marinade significantly inhibited microbial growth in chicken meat (P<0.05) but acceleration in the lipid and myoglobin oxidation was observed. At 10% and 12.5% marinade significantly reduced oxidation of lipid and myoglobin as compared to control (P<0.05). The marinade at 10-15% resulted in no significant difference in shear force, % drip loss or surface color of chicken meat (P>0.05). However, marinade at 12.5% (w/w) showed high efficiency in inhibiting deterioration of ready-to-cook chicken meat.