Cytotoxicity levels and synergistic antimicrobial activity of Alpinia malaccensis and Terminalia catappa extracts were evaluated against Listeria monocytogenes, Stapylococcus aureus and spoilage bacteria in vacuum packed ready-to-cook chicken. Both extracts cytotoxicity levels were evaluated using human liver hepatocarcinoma cell (HepG2), normal mouse fibroblast cells (3T3) and Monkey kidney cell (COS7) by MTT assay. Chicken 10 g pieces were inoculated with each bacterium and marinated with0.5 ml of a mixture having of 5 mg/ml A. malaccensis and 20 mg/ml T. catappa extracts and vacuum packed after adding 1 ml of extract combination and stored at 4oC or 8oC for 12 days. Lipid oxidation and microbial counts were enumerated every three-day intervals. NoObserved Adverse Effect Concentration of A. malaccensis was 1.4, 30 and 1.4 µg/ml while T. catappa was300, 300 and 130µg/ml, for HepG2, 3T3 and COS7, respectively and calculated approximately Annual Dietary Intake values for A. malaccensis and T. catappa were 55.41g/day and 1549.70 mg/day. Marinated chicken 73.88 g is safe for consumption without any adverse health effect.Plant extracts significantly (p<0.05) inhibited the growth of S. aureus bacteria with 1.80, 2.13, 2.36 and 2.97 log cfu/g reduction over 3, 6, 9 and 12 days stored at 8 oC. Similarly, L. monocytogenes significantly inhibited 1.22, 1.60 and 1.55 log cfu/g reduction except on day 3. Both temperatures significantly reduced (P<0.05) lipid oxidation in treated chicken compared to control by 1.07 and 1.39 MDA mg/kg chicken at day 3,12 at 4 oC and 1.62, 2.35 and 2.43 MDA mg/kg during 6,9,12 days at 8 oC storage. Interestingly, 6 to 9 days at 4 oC or 9 days at 8 oC of shelf life extension achieved by marinating chicken with the combination of A. malaccensis and T. catappa.We observed significant inhibition of L. monocytogenesor S. aureus and spoilage bacteria and reduced lipid oxidation in in-vivo study. Therefore, marinated chicken is a great economic advantage for the food industry.