This study was conducted to investigate the effects of grape (Vitis vinifera) pomace, GP, on growth performance, blood metabolites, immunity, antioxidant status, and intestinal morphology of heat-stressed broiler chickens. A total of 250 1-d-old broiler chickens were randomly assigned to five treatment groups, with 5 replicates (n = 10). A group was raised at comfort temperatures (thermoneutral) and fed basal diet throughout the study. The other four groups were raised at comfort temperatures until d 24 and then subjected to a heat stress (HS), 37 ± 1 °C and 55% relative humidity, for 6 h from d 25 to 42. They fed diets containing 0, 20, 40, and 60 g GP / kg diet for 42 days. The results showed that GP inclusion linearly increased the feed intake during the starter and grower periods (P = 0.044 and P = 0.023, respectively). Furthermore, dietary GP linearly reduced the blood concentration of triglycerides (P = 0.047), cholesterol (P = 0.007), low-density lipoprotein cholesterol (LDL, P = 0.001), and enzyme activity of aspartate aminotransferase (AST, P = 0.002), but increased the blood concentration high-density lipoprotein cholesterol (P = 0.001) and total protein (P = 0.014) concentrations at d 24. Heat stress impaired the growth performance of broiler chickens. Heat-stressed broiler chickens showed lower carcass efficiency (P = 0.031), breast (P = 0.033), thigh and drumstick (P = 0.003), abdominal fat (P = 0.001), bursa of Fabricius (P = 0.001), and thymus (P = 0.0001) relative weight. The blood protein concentration (P = 0.006), and antibody titer against sheep red blood cells (SRBC, P = 0.002) were lower in heat stressed-birds compared with the thermoneutral broiler chickens. It also decreased the erythrocyte activity of glutathione peroxidase (GPx, P = 0.047) and superoxide dismutase (SOD, P = 0.004), jejunal villus height (P = 0.011), and villus height to crypt depth ratio (P = 0.008). However, HS increased the relative weights of liver (P = 0.001), pancreas (P = 0.001), gallbladder (P = 0.008), and heart (P = 0.022). The HS also increased blood activity of AST (P = 0.003) and concentration of malondialdehyde (MDA, P = 0.02) as compared to thermoneutral condition. Dietary GP did not affect the growth performance, antibody titer against SRBC, relative length of different small intestine segments, and jejunal morphology indices in heat-stressed broiler chickens. However, GP inclusion increased the thigh and drumstick (quadratic, P = 0.04), bursa (linear, P = 0.049), and thymus (linear, P = 0.014) percentages, but linearly reduced that of abdominal fat (P = 0.001). Grape pomace inclusion linearly reduced the plasma concentration of cholesterol (P = 0.003) and LDL (P = 0.01) at d 42. Dietary GP linearly decreased the plasma MDA (P = 0.036) concentration, while linearly increased the GPx and SOD activities (P = 0.0001). Overall, based on the estimates from the regression models, the optimal dietary GP level would be 51.7 g / kg for heat-stressed broiler chickens.