Comparison: The Best Cutting Board For Chicken (Updated | Dec 8th)

For raw chicken, a non‑porous surface like food‑grade stainless steel or high‑density plastic is ideal because it won’t absorb juices or odors. Color‑coded plastic boards (yellow) are popular in commercial kitchens for easy visual separation. Titanium or stainless steel boards also provide a hygienic, rust‑free surface that can be quickly sanitized.

Double‑sided boards let you dedicate one side to raw chicken (often a stainless‑steel or titanium surface) and the other to vegetables, reducing cross‑contamination risk. Single‑sided boards require you to clean and sanitize the same surface between tasks, which can be less convenient. The trade‑off is that double‑sided boards are usually larger and may cost a bit more.

Larger boards, such as the 18 × 12 inch Thirteen Chefs models, give you ample room to handle whole chicken pieces without crowding, which improves safety and knife control. If countertop space is limited, a medium‑size board with a built‑in juice groove (like the titanium board) can still manage splatter while fitting tighter areas. Consider your typical prep volume and storage capacity before deciding.

A juice groove captures runoff from raw poultry, keeping your countertop clean and preventing bacterial spread. Boards with a 200 ml capacity groove, such as the titanium and stainless‑steel double‑sided options, are especially handy for larger cuts. If you rarely work with whole birds, a plain board without a groove can save cost and weight.

Dishwasher‑safe boards, like high‑density polyethylene (HDPE) or polypropylene models, allow you to sanitize at high temperatures (up to 180‑200 °F) after each use, which is crucial for raw meat. Glass and some bamboo boards are not dishwasher‑friendly and require hand washing, which can be less convenient. Choose a board that matches your cleaning routine to maintain hygiene.

Flexible boards, like the Gorilla Grip set, fold and bend for easy transfer of chopped chicken into pans, saving time and reducing mess. However, they may lack the stability of rigid boards, which can affect knife precision on larger cuts. Rigid boards also tend to be more durable under heavy chopping and can incorporate features like juice grooves.

Yes, color‑coding follows HACCP guidelines; yellow boards are designated for poultry, red for raw meat, and green for vegetables. This visual cue makes it easier for multiple users to keep raw chicken separate from other foods. While the color itself doesn’t sanitize, it reinforces proper workflow and reduces accidental mixing.

The Thirteen Chefs yellow 18 × 12 inch HDPE board provides a large, dishwasher‑safe surface, HACCP color coding, and commercial‑grade durability at a moderate price point. For those seeking premium hygiene, a double‑sided stainless‑steel board with a juice groove adds extra safety but at a higher cost. Evaluate how often you prep poultry and whether features like a groove or flexibility justify the price difference.