Fresh leg and deboned breasts chicken were marinated and cooked by boiling, frying, roasting, and microwave. The color values lightness (L*), redness (a*), and yellowness (b*)of fresh and cooked samples were evaluated. Moisture, protein, fat, ash, pH, acidity, cooking loss %, water holding capacity (WHC) % and fatty acids profile were determined.  Marinating treatment decreased the a* and b* values of fresh breast meat and increased a* and b* of fresh leg meat. Whereas, cooking treatments increased lightness and yellowness of all breast and leg meat. The results indicated that marinating treatment and cooking methods were modified the chemical composition of chicken breast and leg meat. Marinated microwave and fried treatments increased the cooking loss to (40.65%).  Boiled marinated leg had the highest value of WHC (46.98%). The fatty acids profile was modified by marinating and cooking treatments.  Frying treatment increased polyunsaturated fatty acids content of chicken leg and breast meat.  The unsaturated/saturated (U/S) ratios for cooked marinated   leg and breast meat ranged from 1.44 to3.15.