: The objective of this study was to investigate the effect of two concentration of pomegranate fruit by-product powders (rind “PR" and seeds “PS") and red grapes by-product (seeds “GS" and skin “Gk") at 2 and 4%, as antioxidants when incorporated to chicken thigh mince and frozen stored at –18°C for 3 months. The proximate chemical composition of raw chicken thighs, pomegranate and red grapes by-products as well as the total phenolics of the later were determined. The pH, peroxide values (PVs), 2-Thiobarbaturic acid reactive substances (TBARS), cooking loss and sensory attributes were monitored monthly for 3 months of storage at –18°C. Results indicated that total phenolics of pomegranate rind powder (PR) exceeded that of PS being 118 mg/mL and 7.4 mg/mL as tannic acid equivalent, respectively. Total phenolics of GS powder was twice that of GK being 4.3 and 2.1, mg/ mL gallic acid, respectively. Results showed that 4%. PR and 2% GS and GK added to chicken thigh mince exhibited significant lower pH values (P<0.05) at the end of the frozen storage period. The PVs of added 2 and 4% PR and 2% GS and GK significantly (P<0.05) lowered PV of chicken mince than other treatments and control at the end of the storage period. TBARS at all levels of added pomegranate rind and seeds were significantly lower (P<0.05) than that of the control with no significant differences between them. The TBARS of added 2% GK, 4% GS and 2% GS were significantly lower than other treatments and the control at the end of the storage period. Data of cooking loss (CL%) showed that 4% PR and 4% GS exhibited the lowest cooking loss values. The organoleptic evaluation indicated that the addition of PS powder at 2 and 4% to chicken thigh patties registered significantly (P<0.05) higher sensory scores for various eating quality attributes. Meanwhile, 2 and 4% GK containing patties registered higher sensory scores and were significantly different (P<0.05) than all other treatments and control. Therefore, pomegranate and red grapes by-products at 2 and 4% can be used as a good natural antioxidant in minced chicken thighs to improve its quality during frozen storage.