Cajun Grilled Chicken With Alabama White Sauce Recipe

There’s something magical about the smoky aroma of grilled chicken mingling with the bold, zesty scent of Cajun spices. Add a creamy, tangy Alabama White Sauce to the mix, and you’ve got a flavor-packed dish that’s perfect for any backyard barbecue or simple weeknight dinner.

I first discovered this combination while experimenting for a summer cookout. The spicy Cajun rub paired unexpectedly well with the cool, creamy white sauce — and now it’s a staple in my household, especially when I want to impress guests without spending hours in the kitchen.

Let’s dive into exactly why this recipe needs a permanent spot in your meal rotation.

Why You'll Love This Cajun Grilled Chicken With Alabama White Sauce

Get ready to fall in love with a dish that delivers maximum flavor with minimal effort. This Cajun Grilled Chicken With Alabama White Sauce is a true winner for so many reasons.

First off, it’s incredibly quick and easy. With just a few pantry spices and some basic ingredients, you’ll have dinner ready in about 30 minutes. Perfect for those nights when you want something special without spending all evening cooking.

It’s also wonderfully budget-friendly. Chicken thighs or breasts, common pantry spices, and simple sauce ingredients mean you’re creating restaurant-quality flavor at home for a fraction of the cost.

The bold flavors are perfectly balanced. The Cajun seasoning brings a smoky heat, while the Alabama White Sauce cools everything down with its creamy tang, making every bite irresistible.

Finally, it’s versatile enough for any occasion. Serve it for a casual family dinner, meal prep for the week, or grill up a big batch for your next backyard gathering. Everyone will be asking for the recipe!

Now, let’s take a closer look at the ingredients that make this dish so special.

Ingredients Notes

The beauty of this Cajun Grilled Chicken lies in its bold yet simple ingredients. Each element plays an important role in delivering big flavor with ease.

Chicken is the star of the show here. I prefer using boneless, skinless chicken thighs because they stay juicy on the grill and have a rich, savory flavor that pairs beautifully with the seasoning. However, boneless chicken breasts work just as well if you prefer leaner meat — just take care not to overcook them.

The Cajun seasoning brings smoky, spicy depth. I make a simple homemade blend of paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and black pepper. Store-bought Cajun blends work fine too, but making your own allows you to adjust the heat level to your liking.

Mayonnaise forms the base of the Alabama White Sauce. It creates the rich, creamy texture that balances out the spice. Use a good quality mayo for the best flavor — it makes a difference.

Apple cider vinegar adds the signature tang to the white sauce. Combined with a touch of horseradish, lemon juice, and Dijon mustard, it gives the sauce its unique zingy flavor that cuts through the richness of the grilled chicken.

You’ll also need a grill or grill pan for cooking the chicken. A charcoal grill will give you an extra layer of smoky flavor, but a gas grill or stovetop grill pan works beautifully too.

How To Make This Cajun Grilled Chicken With Alabama White Sauce

Creating this bold, mouthwatering dish is simpler than you might think. Let me walk you through the steps so you can serve up a plate of grilled perfection.

Start by preparing your Cajun seasoning. In a small bowl, mix together paprika, cayenne, garlic powder, onion powder, dried thyme, dried oregano, kosher salt, and freshly ground black pepper. Adjust the cayenne based on how much heat you want.

Pat your chicken dry with paper towels, then generously rub the Cajun seasoning all over each piece. Make sure every inch is coated to infuse the chicken with maximum flavor. Let the chicken sit at room temperature for about 15 minutes while you preheat the grill.

While the chicken is resting, whip up the Alabama White Sauce. In a medium bowl, combine mayonnaise, apple cider vinegar, prepared horseradish, Dijon mustard, lemon juice, garlic powder, and a pinch of salt and pepper. Whisk everything together until smooth and creamy. Refrigerate until ready to serve so the flavors have time to meld.

Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking. Once hot, place the chicken on the grill. Cook for 5-6 minutes on each side, or until the internal temperature reaches 165°F. You’ll know it’s ready when the outside has nice grill marks and the juices run clear.

Remove the chicken from the grill and let it rest for 5 minutes to keep it juicy. Serve with a generous drizzle of the Alabama White Sauce over the top, and don’t forget extra sauce on the side for dipping!

From start to finish, you’ll have a complete meal on the table in about 30 minutes. The flavors are bold, smoky, creamy, and absolutely unforgettable.

Storage Options

When it comes to leftovers, this Cajun Grilled Chicken stores beautifully. Allow the chicken to cool completely before placing it in an airtight container. Stored in the refrigerator, it will stay fresh for up to 4 days.

The Alabama White Sauce also keeps well. Store it in a sealed jar or container in the fridge, where it will last up to a week. Just give it a good stir before using, as the ingredients may separate slightly over time.

If you want to freeze the chicken, slice it first for easier reheating. Place the slices in freezer-safe bags, removing as much air as possible, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, gently warm the chicken in a covered skillet over low heat or in the microwave at 50% power to prevent it from drying out. Reheat the sauce separately to maintain its creamy consistency.

Variations and Substitutions

One of my favorite things about this recipe is how adaptable it is. You can easily tweak it to suit your tastes or what you have on hand.

If you prefer a milder version, reduce or omit the cayenne pepper in the Cajun seasoning. This way, you still get plenty of flavor without too much heat, making it perfect for kids or spice-sensitive eaters.

For a smoky twist, add a teaspoon of smoked paprika to the Cajun seasoning. It gives the chicken a deeper, richer smoky flavor that pairs beautifully with the creamy sauce.

If you don't have apple cider vinegar for the Alabama White Sauce, white vinegar or even lemon juice makes a good substitute. The key is maintaining that bright, tangy balance against the rich mayonnaise.

You can also swap out the protein entirely. This seasoning and sauce combo works wonderfully with grilled shrimp, pork chops, or even roasted vegetables like cauliflower steaks for a vegetarian option.

Don’t be afraid to get creative! This recipe is a fantastic base that welcomes experimentation and personalization.

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