Cajun Grilled Chicken with Alabama White Sauce Recipe

If you’re looking to fire up your grill with something that’s bold, juicy, and wildly flavorful, stop everything and make this Cajun Grilled Chicken with Alabama White Sauce. This recipe is a knockout combo: smoky, spicy Cajun-style chicken hot off the grill gets paired with an irresistibly tangy, creamy Alabama white sauce that’s so good you’ll want to dip everything in it. The whole dish is the essence of Southern BBQ magic, simple enough for a weeknight but spectacular enough to impress a backyard crowd.

Ingredients You’ll Need

Every ingredient in Cajun Grilled Chicken with Alabama White Sauce has a clear job to do: some bring the heat, others add tang, and a few provide much-needed balance. Don’t skip a thing, because it all weaves together for that showstopping flavor.

• 4 boneless, skinless chicken breasts: Lean, quick-cooking, and perfect for soaking up all those smoky spices.
• 2 tablespoons olive oil: Helps the spice blend stick and keeps the chicken juicy as it grills.
• 1 tablespoon Cajun seasoning: The heart and soul of the dish, packing in heat and savory undertones.
• 1 teaspoon smoked paprika: Infuses the chicken with a subtle smokiness that echoes the grill.
• 1/2 teaspoon garlic powder: Adds earthy flavor both in the rub and the sauce—double the garlic love!
• 1/2 teaspoon onion powder: Brings gentle depth and ties together all the rub flavors.
• 1/4 teaspoon cayenne pepper (adjust to taste): For that extra bold kick; use more or less depending on your heat tolerance.
• Salt and pepper, to taste: These balance and sharpen the seasoning, so don’t be shy.
• 1 tablespoon fresh lemon juice: A squeeze perks up the chicken and brightens the sauce.
• 1 cup mayonnaise: The creamy base of the classic Alabama white sauce—don’t substitute here.
• 2 tablespoons apple cider vinegar: Brings tangy zip that instantly wakes up your palate.
• 1 tablespoon Dijon mustard: Adds gentle spice and a touch of sharpness to the sauce.
• 1 teaspoon lemon juice: A second dose in the sauce for perfect citrus balance.
• 1/2 teaspoon garlic powder (again, for the sauce!): Doubles down on that garlicky backbone.
• 1/2 teaspoon onion powder: Smooths out the tang in the sauce and brings everything together.
• 1/4 teaspoon cayenne pepper: Just a pinch for that familiar Alabama sauce heat.
• Salt and black pepper, to taste: Essential for seasoning both the chicken and the sauce.
• 1 tablespoon fresh parsley, chopped (optional, for garnish): Adds a hint of color and a touch of garden freshness.

How to Make Cajun Grilled Chicken with Alabama White Sauce

Step 1: Preheat Your Grill

Get started by preheating your grill to medium-high heat, aiming for about 400°F (200°C). Heating up your grill properly is key—hot grates give you those gorgeous char marks, lock in juices, and start the chicken cooking fast for the best texture. If you’re using charcoal, wait until the coals are ashy; if you’re working with gas, let those burners run a good 10 minutes before you start cooking.

Step 2: Mix the Cajun Spice Blend

In a small bowl, combine the Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper, and a generous pinch of salt and pepper. This spicy, aromatic mixture is what takes the chicken from everyday basic to Southern BBQ icon. Mixing everything first ensures an even flavor profile on every bite.

Step 3: Season and Marinate the Chicken

Pat your chicken breasts dry, then rub all over with olive oil. Now coat the chicken on both sides with your spice blend, pressing gently so the rub forms a nice crust. Finish with a squeeze of fresh lemon juice on top. That quick hit of acid brightens up the spices and helps tenderize the meat. Let the chicken marinate at room temperature for 10 to 15 minutes so the flavors soak in—no need for hours!

Step 4: Grill to Perfection

Place the marinated chicken breasts on the hot grill. Cook them for about 6 to 7 minutes on the first side, then flip and continue grilling for another 6 to 7 minutes or until the internal temperature reads 165°F (75°C). The chicken should be beautifully browned with little charred spots—the perfect balance of juicy and smoky. Once cooked through, transfer to a plate and tent loosely with foil to rest while you whip up the sauce.

Step 5: Make the Alabama White Sauce

In a clean bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, lemon juice, garlic powder, onion powder, cayenne pepper, plus a shake of salt and black pepper. This sauce should be silky, tangy, and peppery, with a hint of heat that pairs perfectly with the smoky chicken. Pop the bowl in the fridge for 15 to 20 minutes—just enough time for the flavors to marry and mellow.

Step 6: Serve the Chicken with Alabama White Sauce

Slice your grilled chicken or leave it whole, and pile it onto your favorite platter. Drizzle generously with the chilled Alabama white sauce, or serve the sauce on the side as a dipping dream. Dust with chopped parsley if you want a pop of green. At this point, you’ll hardly be able to wait to dig into your Cajun Grilled Chicken with Alabama White Sauce!

How to Serve Cajun Grilled Chicken with Alabama White Sauce

Garnishes

A finish of freshly chopped parsley over the top makes everything look fresh and restaurant-worthy. If you’re feeling adventurous, a sprinkle of thinly sliced scallions or even a few rings of mild red onion brings pop and crunch. For a little heat, scatter a touch more cayenne over the sauce or a twist of cracked black pepper. Presentation matters—your Cajun Grilled Chicken with Alabama White Sauce will look as incredible as it tastes!

Side Dishes

Pairing matters just as much as the main event. I love to serve this dish with classic Southern sides: think creamy coleslaw, grilled corn on the cob, fluffy cornbread, or a bright tomato-cucumber salad. If you’re after something heartier, try roasted sweet potatoes or skillet green beans. Anything fresh and flavorful will complement the smokiness of the chicken and the tang of the Alabama white sauce.

Creative Ways to Present

This is a crowd-pleaser to put at the center of your table. For a casual vibe, slice the chicken and set it up with the sauce as part of a make-your-own platter, so everyone can drizzle or dip to their heart’s content. For BBQ sandwiches, pile slices on toasted buns with crisp lettuce and extra sauce. Or, serve over a bed of greens with extra Alabama white sauce as a zesty dressing—Cajun Grilled Chicken with Alabama White Sauce works wonders in a salad!

Make Ahead and Storage

Storing Leftovers

Seal leftover Cajun Grilled Chicken with Alabama White Sauce in airtight containers. Store the chicken and sauce separately in the fridge—the chicken will stay juicy and delicious for up to three days, and the sauce keeps its tang for about a week. Just be sure to use a clean spoon for the sauce to avoid cross-contamination.

Freezing

Chicken freezes beautifully! Let it cool completely first, then wrap tightly and stash in freezer-safe bags or containers. You can freeze the chicken for up to two months, but avoid freezing the Alabama white sauce—it’s mayonnaise-based and tends to split or get watery when thawed.

Reheating

To reheat, gently warm the chicken in a covered skillet over low heat or zap it in short bursts in the microwave to avoid drying it out. Always add the Alabama white sauce after reheating—serve it cold or let it come up to room temp for the best texture. If the sauce has thickened or separated a bit in the fridge, just give it a good stir.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work just as well and often stay even juicier on the grill. Just adjust your grilling time—they might need a couple extra minutes—and always check for doneness.

How spicy is Cajun Grilled Chicken with Alabama White Sauce?

It’s perfectly spiced for most palates, with adjustable heat. If you’re sensitive to spice, reduce the cayenne in both the rub and the sauce; if you crave more heat, add an extra pinch or two. Make it yours!

Is there a substitute for apple cider vinegar in the sauce?

If you don’t have apple cider vinegar, use white wine vinegar or even freshly squeezed lemon juice. Each will tweak the flavor a bit, but the sauce will still be wonderfully tangy.

Can I make the chicken and sauce ahead?

Yes! Grill the chicken and chill the sauce separately. When ready to serve, bring both to room temperature, give the sauce a quick stir, and reheat the chicken gently. Both hold well for a few days in the fridge.

Is Cajun Grilled Chicken with Alabama White Sauce gluten-free?

It sure is! Just double-check your Cajun seasoning and Dijon mustard labels to be sure they don’t contain fillers or additives, but all the core ingredients are naturally gluten-free.

Final Thoughts

Next time you want to wow at dinner or bring a taste of the South to your grill, give Cajun Grilled Chicken with Alabama White Sauce a spot on your menu. It’s fast, unforgettable, and will have everyone reaching for seconds. Enjoy every spicy, tangy, creamy bite!

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