If you’re looking to turn your next grill night into an unforgettable feast, Cajun Grilled Chicken with Alabama White Sauce is your new secret weapon. Imagine smoky, juicy chicken breasts seared to perfection with bold, zesty Cajun spices, then finished with a creamy, tangy, slightly spicy sauce that’s fiercely Southern and totally craveable. This dish delivers serious flavor, gorgeous color, and a little fiery kick all at once. Whether you’re feeding family or hosting friends, Cajun Grilled Chicken with Alabama White Sauce promises to be a stunning centerpiece that everyone will talk about long after the last bite.
Ingredients You’ll Need
Every ingredient in this recipe is chosen for maximum impact with minimal fuss. These essentials combine for a punchy, aromatic Cajun seasoning and a luscious Alabama White Sauce that work together in perfect harmony. Here’s why each one matters:
- Chicken breasts: Boneless, skinless pieces that cook evenly and soak up all those Cajun flavors beautifully.
- Olive oil: Helps the seasoning stick and keeps the meat juicy while grilling.
- Cajun seasoning: The backbone of that spicy, garlicky Southern flair—use your favorite store brand or homemade.
- Smoked paprika: Adds a subtle smoky depth that makes the chicken taste like it’s spent hours over the coals.
- Garlic powder: A must for mellow allium warmth throughout.
- Onion powder: Brings both sweet and savory depth.
- Cayenne pepper (optional): Use for extra heat—totally in your control for spice lovers.
- Salt: Essential for drawing out flavor from both the chicken and the spices.
- Black pepper: Adds sharpness and pairs beautifully with the bold Cajun profile.
- Mayonnaise: The creamy base for Alabama White Sauce, giving it that signature velvety texture.
- Apple cider vinegar: Adds tang and brightness to cut through the richness of the sauce.
- Lemon juice: An extra pop of acidity to tie the flavors together.
- Prepared horseradish: This is the fiery kick and backbone of the famous sauce.
- Dijon mustard: Lends a gentle heat and complexity.
- Worcestershire sauce: Just a splash for robust depth and that little umami magic.
- Honey (optional): A touch of sweetness to balance out all those bold notes.
How to Make Cajun Grilled Chicken with Alabama White Sauce
Step 1: Fire Up Your Grill
Preheat your grill to medium-high, shooting for around 375 to 400°F. If you’re using charcoal, let those coals get hot and ashy, then bank them in an even layer. A piping hot grill is key for those irresistible grill marks and juicy chicken.
Step 2: Prep the Chicken
Pat each chicken breast dry with paper towels. Drizzle both sides with olive oil, rubbing it in for full coverage—this helps the spices stick tightly and keeps the outside golden, never dry.
Step 3: Season Generously
In a small bowl, blend together Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if cravings demand a fiery edge. Sprinkle the mixture all over the chicken and rub it in, getting into every nook and cranny.
Step 4: Grill the Chicken
Place your seasoned chicken on the hot grill, close the lid, and grill for 5 to 7 minutes per side. You’re looking for a beautiful char and an internal temperature of 165°F. Resist the urge to flip often—let the grill do its magic for that perfect crust.
Step 5: Make the Alabama White Sauce
While the chicken’s grilling, grab a mixing bowl and whisk together the mayonnaise, apple cider vinegar, lemon juice, horseradish, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, black pepper, salt, and honey (if using). Mix until smooth, creamy, and totally luscious.
Step 6: Chill That Sauce
Pop the Alabama White Sauce in the fridge for at least 30 minutes. This quick chill gives the flavors time to meld and intensifies the tangy, savory trifecta. Trust me, patience here is rewarded.
Step 7: Serve It Up
Transfer the grilled chicken to a platter and let it rest a few minutes. Either drizzle that dreamy Alabama White Sauce right over the top or serve it on the side for dunking. Get ready to bask in the compliments!
How to Serve Cajun Grilled Chicken with Alabama White Sauce
Garnishes
Top each piece with a sprinkle of chopped fresh parsley for vibrant color and freshness, or add thinly sliced scallions for an extra bite. Lemon wedges on the side brighten up each serving and look lovely with the dish’s golden hues.
Side Dishes
Cajun Grilled Chicken with Alabama White Sauce pairs well with all your Southern favorites. Think creamy coleslaw, buttery corn on the cob, and garlicky grilled vegetables. For something heartier, try fluffy rice pilaf or wedge-cut potato fries dusted with extra Cajun spice.
Creative Ways to Present
Tuck slices of the chicken into toasted buns for an irresistible sandwich, or top a big salad with sliced chicken and a generous drizzle of the white sauce. For parties, cut the chicken into bites, spear on skewers, and serve with a bowl of Alabama White Sauce for easy dipping—nobody can resist!
Make Ahead and Storage
Storing Leftovers
Pop any extra Cajun Grilled Chicken with Alabama White Sauce into airtight containers. The chicken will keep well in the fridge for up to three days, while the sauce can last a week—handy for quick lunches or weeknight salads.
Freezing
The grilled chicken freezes beautifully. Slice, cool, and pack it into freezer-safe bags (skip the sauce for now). Alabama White Sauce doesn’t freeze well, so make it fresh for best results.
Reheating
Warm the chicken gently on the stovetop or in the oven at a low temperature to keep it tender and moist. A quick splash of chicken broth helps restore juiciness. Serve with freshly chilled Alabama White Sauce for that just-made taste.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Thighs are juicier and have even more flavor, so they’re a fantastic swap for Cajun Grilled Chicken with Alabama White Sauce. Just keep in mind cooking times may be a bit longer depending on size.
Is the Alabama White Sauce very spicy?
Nope, the sauce itself is more tangy and creamy with a gentle warmth from the horseradish and black pepper. If you prefer extra heat, feel free to add more horseradish or even a pinch of cayenne.
What’s the best way to tell when the chicken is done?
The safest method is to use an instant-read thermometer—165°F is the magic number for juicy, perfectly cooked chicken. The juices should also run clear when you cut into the thickest part.
Can I make Cajun Grilled Chicken with Alabama White Sauce ahead of time?
You sure can! Grill the chicken and make the sauce a day in advance, then reheat the chicken gently and serve with the cold sauce for a fuss-free meal.
Is there a dairy-free option for the Alabama White Sauce?
Since the base is mayo, this sauce is actually dairy free as long as your mayonnaise is. Just check your labels—it’s a bonus for anyone avoiding dairy!
Final Thoughts
If you’re craving something that brings the excitement of summer grilling and showcases the best flavors of the South, Cajun Grilled Chicken with Alabama White Sauce is always a winning choice. Gather your favorite people, fire up the grill, and watch this chicken disappear—it’s sure to become a repeat request!
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Cajun Grilled Chicken with Alabama White Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy the bold flavors of the South with this Cajun Grilled Chicken served with a tangy Alabama White Sauce. Perfect for summer grilling!
Ingredients
For Cajun Grilled Chicken:
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Alabama White Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 teaspoon lemon juice
- 1 teaspoon prepared horseradish
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon honey (optional)
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Preheat grill: to medium-high heat (about 375–400°F).
- Prepare chicken: Pat dry, drizzle with olive oil, and rub with Cajun seasoning mixture.
- Grill chicken: Cook for 5–7 minutes per side until internal temperature reaches 165°F.
- Make Alabama White Sauce: Whisk together all sauce ingredients, chill for 30 minutes.
- Serve: Drizzle sauce over grilled chicken or serve on the side.
Notes
- Chicken thighs can be used for extra juiciness.
- For more flavor, marinate chicken in Cajun seasoning and oil before grilling.
- Sauce can be stored in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Southern American
Nutrition
- Serving Size: 1 chicken breast with 2 tablespoons sauce
- Calories: 400
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 80 mg
