Wipe off all of the excess chicken juice and residue with paper towels and discard.
Fill the sink with about 1 gallon of hot, soapy water. Dip smaller cutting boards into the water and scrub with a cleaning rag. Dip a cleaning rag into the soapy water and scrub across larger cutting boards that won't fit into the sink.
Rinse the cutting board in the sink or wipe down the cutting board with a clean, wet rag.
Soak a clean rag with white vinegar and wipe down the cutting board thoroughly. The vinegar both deodorizes plus disinfects.
Disinfect even further with hydrogen peroxide. Soak a paper towel or clean rag with 3 percent hydrogen peroxide and wipe over the cutting board. Let the cutting board air-dry.