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This Cajun grilled chicken with Alabama white sauce is perfect for a weekend cookout or a quick dinner that feels special without a lot of fuss. The smoky, spicy chicken pairs beautifully with the tangy, creamy sauce for a balance that hits all the right notes. It’s one of those meals that bring a little Southern flair to your home kitchen with simple ingredients.
I first made this after craving something smoky but fresh and found the sauce completely changed how I thought about grilled chicken. Now it’s a regular on my grill rotation when friends come over.
Ingredients
- Chicken breasts: for a lean protein base choose firm and fresh looking pieces for juicier results
- Olive oil: helps the spices stick and keeps the chicken moist on the grill opt for extra virgin for the best flavor
- Cajun seasoning and smoked paprika: bring smoky heat pick a blend you like or mix your own for customization
- Garlic and onion powders: deepen the savory profile keep fresh containers for maximum potency
- Cayenne powder: adds control over spicy heat adjust amount to your preference
- Salt and pepper: essential for seasoning and to balance flavors
- Lemon juice: brightens the chicken after cooking don’t skip this for a fresh finish
- Mayonnaise: makes the creamy foundation of the Alabama white sauce choose full fat for richness
- Apple cider vinegar: gives the sauce its distinctive tang pick an unfiltered raw vinegar if you can
- Dijon mustard: contributes tang and a mild bite selecting a smooth and bright mustard works best
- Parsley: is optional but adds a fresh herbal note to the sauce use finely chopped fresh sprigs
Instructions
- Season and Marinate:
- Start by rinsing and patting dry the chicken breasts. Combine olive oil, Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne, salt, pepper, and lemon juice in a bowl. Massage this spice mixture onto each chicken breast evenly, allowing the flavors to penetrate for at least 10 minutes. This step builds the smoky and spicy foundation and tenderizes the meat slightly.
- Grill the Chicken:
- Preheat your grill to medium-high heat. Place the marinated chicken on the grill and cook for about six to eight minutes per side depending on thickness. Use a grill basket if needed for easier flipping. Aim for an internal temperature of 165 degrees Fahrenheit to ensure the chicken is safely cooked yet juicy inside. Searing helps lock in the spices and creates a beautiful char.
- Make Alabama White Sauce:
- While the chicken cooks, mix mayonnaise, apple cider vinegar, Dijon mustard, lemon juice, garlic powder, onion powder, cayenne, salt, and pepper in a bowl until smooth. Taste and adjust seasonings as needed. Chill the sauce in the fridge to let flavors meld and chill until ready to serve. It’s the tangy creamy component that balances the heat.
- Serve:
- Once the chicken is cooked, let it rest for a couple of minutes. Slice if desired and drizzle generously with the Alabama white sauce or serve on the side. Garnish with fresh chopped parsley if you like for a pop of color and fresh flavor.
My favorite part is the Alabama white sauce which I discovered on a trip to Huntsville. It instantly changed how I think about grilled chicken because it brightens every forkful with vinegar and mustard tones. It has become a crowd pleaser in our family.
Storage Tips
Store any leftover chicken in an airtight container in the refrigerator for up to three days. Keep the Alabama white sauce separate to prevent sogginess. To reheat, gently warm the chicken covered so it stays moist and add sauce fresh after warming.
Ingredient Swaps
Feel free to swap chicken breasts for thighs if you prefer darker meat which stays juicier on the grill. If you do not have Cajun seasoning, combine equal parts paprika, garlic powder, onion powder, and a pinch of cayenne to create a quick substitute. For a lighter sauce, substitute half of the mayonnaise with Greek yogurt for more tang and less fat.
Serving Ideas
Serve this chicken alongside grilled corn, coleslaw, or a crisp green salad to complement the spice and tang. Toasted buns and pickles make it easy to turn this into a spicy chicken sandwich. Add sliced avocado for creaminess and extra nutrients.
This Cajun grilled chicken with Alabama white sauce brings bold flavors and a creamy tang to your table for an unforgettable meal.
Frequently Asked Recipe Questions
- → How do I ensure the chicken stays juicy when grilling?
Marinate the chicken with olive oil, lemon juice, and spices before grilling. This helps retain moisture. Avoid overcooking by grilling until the internal temperature reaches 165°F (75°C).
- → Can I prepare the Alabama white sauce ahead of time?
Yes, the sauce can be mixed and chilled up to a day in advance. This allows the flavors to meld, enhancing its tangy and creamy profile.
- → What type of wood or charcoal works best for grilling this chicken?
Using hardwoods like hickory or oak imparts a smoky depth that complements the Cajun spices. Charcoal grilling also adds a nice char and flavor.
- → Is there a way to adjust the spiciness of the dish?
To reduce heat, decrease or omit cayenne pepper in both the chicken seasoning and the sauce. For more kick, add extra cayenne or a dash of hot sauce.
- → What side dishes pair well with Cajun grilled chicken and white sauce?
Classic sides include grilled vegetables, cornbread, or a fresh salad. The creamy sauce also goes well with roasted potatoes or coleslaw.