The study was undertaken to assess physicochemical quality changes in chicken meat cuts those caused due to repeated freeze-thaw cycles by four different thawing methods. Totally, 48 random samples of freshly slaughtered chicken samples were collected from local commercial retail shops in Tanta city (Gharbia governrate,Egypt) and submitted to freezing at-18ᴼC for 1 week then. Four varying thawing methods were done in microwave oven for 1 minute, in refrigerator at 3 ᴼC for 22 hours. packed in low-density polyethylene bags and placed under tap water for 4 hours and at room temperature for 4 hours. The obtained results revealed that pH and TVN decreased in all samples with different ratio. Actually, the lowest TBA values (mg malonaldehyde/ kg) in breast and thigh meat cut samples thawed and re-thawed in microwave were 0.56 ±0.03,0.73±0.01,0.86±0.05 and 0.80±0.02, respectively. While, protein % in breast and thigh meat samples thawed and re-thawed in refrigerators showed the best values (17.53±0.35,17.40±0.10,17.26±0.20 and 17.33±0.15), however, the fat % were 3.70±0.10,3.86±0.15,3.56±0.05 and 3.66±0.15, respectively. Overall, the pH and TVN values decrease in all samples by different ratio. Accurately, the samples thawed in microwave showed the lowest TBA values while in refrigerators method showed best protein and fat values.