The present study was carried out to evaluate the effect of cinnamon and Bacillus subtilis on the growth, meat characteristics, and lipid profiles of broiler chickens. In experiments 1 & 2, a total of 320-day-old broiler chicks were assigned to D1 (control), D2 (4g cinnamon/kg), D3 (6g cinnamon/kg), D4 (8g cinnamon/kg) with 4 replicates, & D1 (control), D2 (0.4g Bacillus subtilis-BS/kg), D3 (0.6g BS/kg), D4 (0.8g BS/kg), D5 (6g cinnamon/kg) with 3 replicates and 10 chicks/replication for 35 & 30 days, respectively. In experiment 1, no significant difference was observed among diets for growth and meat yield. However, test diets performed better than the control diet in terms of water-holding capacity (WHCM), cooking loss of meat (CLM), blood lipids profiles (BLP), sensory quality score (SQS) (P>0.05), and flavor (P<0.05).In experiment 2, there was no significant difference among diets for growth, meat yield, WHCM, CLM, and BLP of the bird (P>0.05), except for SQS (P<0.001). Notwithstanding, the D5 tended to increase growth, meat yield, WHCM and SQS, and decrease CLM and BLP. Thigh meat showed higher SQS than breast meat in both experiments. Therefore, the 6g cinnamon/kg diet may be used for producing a safe, quality, and cost-effective broiler.