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This study investigated the effects of fermented products produced by <i>Bacillus licheniformis</i> (fermented products) on the growth performance and cecal microbial community in broilers exposed to coccidial challenge. A total of 108 one-day-old male broiler chicks (Ross 308) were randomly allotted to one of three treatments. Each treatment was distributed into six replicate cages with six birds each. The treatments consisted of a basal diet without treatment (NC), basal diet plus coccidial challenge (PC), and basal diet plus the coccidial challenge and 1 g/kg of fermented products (FP). The results indicated that FP increased the average daily gain of broilers at 21 to 35 days of age compared with the PC group (<i>p</i> < 0.05). The anti-coccidia index in the FP group was elevated compared with the PC group (<i>p</i> < 0.05). Principal coordinate analysis showed significant segregation in bacterial community composition in the cecal digesta among the groups. The genus <i>Lactobacillus</i> was more abundant in the cecal digesta of the FP group compared with the PC group (<i>p</i> < 0.05). There was a positive correlation between the abundance of the genus <i>Lactobacillus</i> in the cecal digesta and growth performance (body weight, average daily gain, and average feed intake). Furthermore, the abundance of the genus <i>Lactobacillus</i> in the cecal digesta was positively associated with the cecal short-chain fatty acid levels (formic acid, acetic acid, propionic acid, butyric acid, and isobutyric acid). These findings suggest that fermented products produced by <i>B. licheniformis</i> can ameliorate the average daily gain of broilers exposed to coccidial challenge. <i>B. licheniformis</i>-fermented product supplementation increases anti-coccidial activity and modulates gut microbiota composition by increasing beneficial microbes and decreasing harmful microbes in broilers under coccidial challenge.