Cajun Grilled Chicken with Alabama White Sauce

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Indulge in the smoky, bold flavors of Cajun Grilled Chicken paired perfectly with a creamy, tangy Alabama White Sauce. This recipe combines juicy, marinated chicken infused with Cajun spices and a unique mayonnaise-based sauce that adds a zesty twist. Whether you’re grilling for a summer cookout or craving something hearty and flavorful, this dish delivers every time.

Bold and Spicy Cajun Grilled Chicken

Cajun seasoning brings a robust and spicy flavor to the tender, juicy chicken, enhanced by the char from grilling. The seasoning balances heat, smokiness, and earthy spices, creating a mouthwatering experience with every bite.

What sets this dish apart is the tangy Alabama White Sauce, a creamy, mayonnaise-based barbecue sauce with vinegar and spices that cuts through the richness of the chicken. It’s a Southern classic that elevates grilled meats with its zingy and smooth finish.

Perfect for weeknights, backyard BBQs, or even meal prepping, this recipe is simple yet incredibly flavorful.

Ingredients for Cajun Grilled Chicken with Alabama White Sauce

To achieve a balance of spice, smokiness, and creamy tang, you’ll need a combination of bold seasonings and fresh ingredients.

For the Cajun Grilled Chicken:

• 4 boneless, skinless chicken thighs or breasts (thighs preferred for juiciness)
• 2 tablespoons olive oil
• 2 tablespoons Cajun seasoning (store-bought or homemade)
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• Juice of 1 lemon

For the Alabama White Sauce:

• ½ cup mayonnaise (use full-fat for creaminess)
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon prepared horseradish
• 1 teaspoon lemon juice
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• 1 teaspoon sugar (optional, for balance)

How to Make Cajun Grilled Chicken with Alabama White Sauce

Follow these simple steps to create a perfectly grilled chicken dish that’s bursting with flavor and topped with creamy goodness:

Step 1: Prepare the Cajun Chicken Marinade

In a bowl, combine olive oil, Cajun seasoning, garlic powder, smoked paprika, black pepper, and lemon juice. Mix well to create a thick marinade.

Step 2: Marinate the Chicken

Place the chicken thighs in the marinade, ensuring each piece is evenly coated. Let the chicken marinate for at least 30 minutes (or up to 4 hours for a deeper flavor) in the refrigerator.

Step 3: Make the Alabama White Sauce

While the chicken marinates, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, horseradish, lemon juice, garlic powder, black pepper, and sugar in a bowl. Adjust the seasoning to taste. Cover and refrigerate until ready to serve.

Step 4: Grill the Chicken

Preheat your grill to medium-high heat (around 400°F/200°C).

• Place the marinated chicken on the grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
• The chicken should have a beautiful char and remain juicy on the inside.

Step 5: Serve with White Sauce

Transfer the grilled chicken to a serving plate. Drizzle the Alabama White Sauce generously over the chicken or serve it on the side for dipping.

Tips for Perfect Cajun Grilled Chicken

1. Don’t Overcook the Chicken – Use a meat thermometer to ensure the chicken stays juicy and tender.
2. Rest Before Serving – Let the chicken rest for 5 minutes after grilling to allow the juices to redistribute.
3. Customize the Heat – Adjust the Cajun seasoning to your spice preference, or add a dash of cayenne for extra heat.
4. Use Fresh Horseradish – For the Alabama White Sauce, fresh horseradish adds a bold, peppery kick.

What to Serve with Cajun Grilled Chicken

Pair this flavorful dish with these sides for a complete meal:

• Creamy coleslaw or potato salad
• Grilled corn on the cob
• Roasted vegetables
• Garlic bread or fluffy white rice

How to Store Leftovers

• Refrigerate: Store leftover grilled chicken and sauce separately in airtight containers for up to 3 days.
• Reheat: Warm the chicken in the oven at 300°F (150°C) until heated through. Avoid microwaving to maintain its texture.

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