Campylobacteriosis is a major food-borne zoonotic disease which is caused by the Campylobacter species. Campylobacter jejuni is the most prevalent species causing infections in humans. To meet protein requirements, humans primarily consume poultry meat. C. jejuni serotypes O1/44, O2, and O4 complex are frequently present in chickens which are the primary source of food-borne zoonotic campylobacteriosis. The pathogenic bacteria spread in commercial poultry farms from one bird to another by horizontal route of transmission. C. jejuni enters the human body through contaminated food (chiefly chicken meat) and proliferates in the gastrointestinal tract. Antimicrobial resistance is a significant challenge today. To overcome antibiotic resistance, scientists are now focusing on alternative strategies for the control of Campylobacteriosis. Polyphenols are naturally occurring botanical compounds which have multiple medicinal properties. These properties include antioxidants, anti-inflammatory, anti-carcinogenic, anti-mutagenic, cardio-protective, anti-diabetic, and neuro-protective activities. Polyphenols, with their wide range of therapeutic properties, are a focus for scientists in developing potent drugs to control campylobacteriosis. In this review, we will discuss the pathogenesis of C. jejuni for a better understanding of controlling the infection and the detailed mechanisms of the action of different polyphenols.