A six-week feeding trial was conducted with 240 one-day old commercial broiler chicks to evaluate the effectiveness of replacing antibiotic growth promoters with organic acid salts on the carcass characteristics and meat quality. Treatment diets were supplemented with lincomycin HCl (4.4 ppm), bacitracin methylene disalicylate (BMD; 50 ppm), each two levels (ppm) of calcium propionate (1000, 2000) and coated sodium butyrate (500, 1000) either alone or in combination (1000+500) with control. Upon completion of the feeding trial, six birds from each treatment were slaughtered to study the carcass characteristics and meat quality. A non-significant difference was observed in live weight, blood loss, New York dressed weight, eviscerated yield, ready-to-cook yield, giblet weight and the cut-up parts. Meat quality parameters such as physico-chemical, microbiological (total viable count), proximate composition and sensory qualities also witnessed a non-significant difference among the treatment groups. Water holding capacity was significantly reduced in the groups supplemented with organic acid owing to apparent pH reduction. Organic acid supplementation slightly increased lightness (L*) value and leads to reduction in redness (a*) and yellowness (b*) without impairing the quality of meat. Favourably, organic acid and AGPs supplementation reduces the shear force value (kgf), hardness (kgf), gumminess (N) and chewiness (kgf.mm) than control groups. Based on the results, it can be concluded that salts of organic acids (OAs) could be supplemented as an alternative to antibiotic growth promoters (AGPs) in the commercial broiler diet without affecting the meat quality and sensory quality.