The oxidative stability and sensory quality of chicken breast (m. pectoralis) and thigh (m. peroneus longus) stored in high-oxygen modified atmosphere (MAP-O), non-oxygen modified atmosphere (MAP-N), or vacuum for up to 9 days at 5°C were investigated. Protein thiol concentration in breasts and thighs decreased significantly between 5 and 9 days storage in MAP-O compared to non-oxygen storage, and resulted in myosin heavy chain disulfide cross-links. Thiol loss and protein cross-link formation were more pronounced in thighs compared to breasts, and a similar tendency was seen for the formation of secondary lipid oxidation products. However, while breast stored in MAP-O clearly scored lower in tenderness and higher in rancidity compared to breast in non-oxygen storage, the effect of MAP-O for the sensory quality of thigh was negligible. These results show that thigh is more suitable for storage in MAP-O than breast, indicating that the negative effect MAP-O may have on the oxidative stability and sensory quality of meat varies between different muscles.