Due to consumer demand for natural and healthier products and the current concern about the toxicity of synthetic antioxidants, which are widely used in meat products, the search for natural substances with antioxidant properties has increased. In cases of ingredient replacement, industries need information about the sensory impact of this modification. Thus, this study aimed to evaluate the sensory perception of chicken restructured product with pink pepper residue extract (PPE) (90 mg gallic acid equivalent/kg meat) as natural antioxidant added both to the meat and the chitosan film. Five treatments were performed: CT: control, without antioxidant; DP: direct addition of PPE to the product; FP: addition of PPE to the chitosan film; and C1 and C2: brands 1 and 2 commercial chicken burgers, respectively. Eighty one consumers sensory characterized the samples using acceptance analysis (10-point hybrid hedonic scale) and Check-all-that-apply (CATA) questions (including the description of the ideal product). All the samples showed a medium-high level of acceptance (scores close to 6) and no significant differences were found between them. However, according to the CATA questions, significant differences in 6 of the 12 terms used to describe samples were found, suggesting that, unlike the acceptance analysis, this method promoted an intermediate discrimination of the samples. The ideal sample was correlated with the attributes “characteristic burger flavor”, “characteristic appearance” and “characteristic odor” and DP was the farthest sample from the ideal, indicating that extract addition may decrease the acceptance. On the other hand, the FP treatment showed positive results since its characteristics were closer to those of the commercial samples. This study showed that the direct application of antioxidants to the product may lead to a reduction in its acceptability, demonstrating that the technology of active films is a viable alternative to the use of natural antioxidants in meat products.