The purpose of this study was to evaluate the effect of carcass chilling methods on marination properties, tenderness, sensory attributes, and consumer acceptance of broiler breast fillets. A total of 120 broilers were slaughtered at 6 wk of age. Carcasses were either immersion chilled (in a 2-stage prechill-chill system; IC) or air chilled (AC) and then deboned at 3 h postmortem to allow sufficient chilling time for the AC carcasses. Fillets were tumble marinated in a 16.5% solution (0.75% salt and 0.45% phosphate, final concentration) at 24 h postmortem for 30 min. Weight change attributable to chilling of the ready-to-cook carcasses, marination pickup, marination retention, cook loss, and total loss of raw fillets was measured. Instrumental tenderness of cooked fillets was measured using the Meullenet-Owens razor shear method. Fillets were also evaluated by a consumer sensory panel (n = 72) for texture, flavor, and juiciness, including overall acceptance. During the chilling process, the IC birds had a significantly greater percentage of weight change in the ready-to-cook carcass (3.94%) than did the AC birds (-2.02%). Although carcasses had weight changes caused by the chilling method, chilling method did not affect marination properties, as indicated by no significant differences between treatments in marination pickup and marination retention. However, significant differences were observed in cook loss and total loss in marinated breast fillets, with lower losses in the AC method, whereas nonmarinated fillets from the 2 chilling methods demonstrated similar cook losses and total losses. Tenderness was not affected by chilling method (IC and AC), based on instrumental Meullenet-Owens razor shear values of marinated and nonmarinated breast fillets. Results of consumer testing followed similar trends, showing no significant differences in overall acceptance, texture, and flavor attributes between IC and AC broiler breast fillets regardless of the chilling method. When marinating breast fillets, air chilling had a yield advantage over immersion chilling, as evidenced by the lower cook loss in breast fillets.