Ginger oleoresin contains anti-microbial compounds such as zingerone and zingerol so it has the potential to be used as a natural preservative. This study aims to evaluate the the effect of various concentrations and marination of ginger oleoresin on physical quality, microbiology, and acceptability chicken carcass., The research was conducted experimentally using a complete randomized design (CRD) of nested patterns with a marinade length of 3 and 6 hours at concentrations of 15%, 20% and 25%, each treatment was repeated 3 times so that 18 experimental units were obtained. Variables measured are water holding capacity, cooking loss, total bacteria, water content and organoleptic. The results of the study obtained that the concentration and length of marinade of ginger oleoresin has no significant (P>0.05) in all treatment. Therefore the oleoresin can be applied to marinate broiler chicken carcass from a concentration of 15-25%.