Abstract: This study aimed to overcome the limited light stability of Monascus pigment, which restricts its use in salt-baked chicken. Microencapsulation technology was employed to modify the pigment and assess its impact on color stability and quality. Monascus pigment was microencapsulated using spray drying. The effects of wall material, core-to-wall ratio, solid content, and homogenization pressure on light stability were evaluated. Using pigment retention as the response variable, the Box-Behnken design optimized the modification parameters. The optimal conditions were: a maltodextrin-sodium octenyl succinate starch composite wall material, core-to-wall ratio of 1:34, 16% solid content, and 40 MPa homogenization pressure. Under these conditions, the pigment retention rate reached 34.97%, significantly higher than the unmodified control (17.23%, P<0.05). When applied to salt-baked chicken, the pigment provided a uniform yellow color. After 49 days of light exposure, the yellow value of the microencapsulated sample was 28.31, much higher than the unmodified control (17.11). Additionally, microencapsulated pigment improved the texture, increasing the chicken's water-holding capacity (13.24%) and elasticity (4.66%). In conclusion, microencapsulation enhances Monascus pigment’s light stability, color retention in salt-baked chicken, and texture, offering a promising approach for high-value applications in meat products.