This study was carried out to investigate the effects of addition of aged garlic extract (AGE) on the colorand lipid oxidation of ground chicken during refrigerated storage. The leg meat from 6 weeks-broiler waschopped and added with 4% of distilled water (control) and AGE, respectively, and then stored at 4±0.2℃for 8 days. The commercial garlic was aged for the relatively short time (40-90℃/300 hr→natural dryness/40hr→20-30℃/30-50 hr). The pH value was not significantly different between control and AGE-addedchicken. The TBARS level of chicken was remarkably inhibited by addition of AGE during storage. In CIEcolor values, AGE-added chicken showed lower L^* and higher b^*, C^* and H^o values than those of controlduring storage. Therefore, the addition of AGE in ground chicken enhanced the lipid oxidative stability andchange to dark color.