Introduction to Cajun Grilled Chicken with Alabama White Sauce
Spice-rubbed chicken meets smoky grill marks, then takes a cool, tangy dip in a creamy Alabama white sauce made with mayo, vinegar, and a touch of horseradish. This Cajun Grilled Chicken with Alabama White Sauce is fiery, bold, and full of contrast—crisp and juicy, hot and cool, Southern and spicy. Serve it with corn on the cob or a crisp salad and you’ve got a flavor-packed meal that hits every note.
Why You’ll Love This Recipe:
Bold Cajun heat meets tangy, creamy sauce.
Great for grilling season or stovetop grill pans.
Pairs well with BBQ sides or roasted veggies.
Unique flavor combo that keeps people coming back.
Meal prep-friendly and high in protein.
Ingredients for Cajun Grilled Chicken with Alabama White Sauce
Every great dish starts with a few bold decisions—here are yours.
Boneless, skinless chicken thighs: These are juicy and flavorful, perfect for grilling. You can also use chicken breasts if you prefer a leaner option.
Cajun seasoning: This spice blend brings the heat and depth of flavor. You can buy it pre-made or whip up your own mix at home.
Olive oil: A little oil helps the seasoning stick and keeps the chicken moist while grilling.
Garlic powder: Adds a savory kick that complements the Cajun spices beautifully.
Onion powder: This enhances the overall flavor profile, giving it a subtle sweetness.
Smoked paprika: It adds a smoky depth that elevates the dish, making it even more irresistible.
Salt and pepper: Essential for seasoning, these staples help balance the flavors.
Now, let’s talk about the star of the show—the Alabama white sauce:
Mayonnaise: The creamy base of the sauce, it provides richness and a smooth texture.
Apple cider vinegar: This adds a tangy brightness that cuts through the richness of the mayo.
Dijon mustard: A hint of sharpness that complements the other flavors perfectly.
Lemon juice: Freshens up the sauce with a zesty kick.
Worcestershire sauce: This adds a complex umami flavor that rounds out the sauce.
Garlic powder: Yes, again! It’s that good and enhances the sauce’s flavor.
Black pepper: For a bit of heat and depth.
Cayenne pepper (optional): If you like it spicy, this is your go-to for an extra kick.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!
How to Make Cajun Grilled Chicken with Alabama White Sauce
Step 1: Preheat the Grill
Preheating your grill is crucial for achieving that perfect sear on your Cajun Grilled Chicken. It ensures even cooking and helps lock in those juicy flavors. Aim for medium-high heat, around 400°F. A hot grill will give your chicken those beautiful grill marks and a delicious smoky flavor.
Step 2: Marinate the Chicken
Marinating the chicken is where the magic begins. In a large bowl, combine the Cajun seasoning, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss in the chicken thighs, ensuring they’re well-coated. Let them marinate for at least 30 minutes, or even overnight for a deeper flavor. This step not only infuses the chicken with bold Cajun spices but also tenderizes the meat, making it juicy and flavorful when grilled.
Step 3: Prepare the Alabama White Sauce
While the chicken is marinating, it’s time to whip up the Alabama white sauce. In a medium bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, lemon juice, Worcestershire sauce, garlic powder, black pepper, and cayenne pepper if you like it spicy. This creamy sauce is the perfect complement to the spicy chicken, adding a tangy richness that balances the heat. Refrigerate it until you’re ready to serve, allowing the flavors to meld beautifully.
Step 4: Grill the Chicken
Once your grill is hot and the chicken is marinated, it’s time to grill! Place the chicken thighs on the grill and cook for about 6-7 minutes on each side. Use a meat thermometer to check for doneness; the internal temperature should reach 165°F. Avoid flipping the chicken too often; let it develop a nice crust. This step is where the Cajun spices really shine, creating a mouthwatering char that you won’t forget.
Step 5: Rest and Serve
After grilling, let the chicken rest for about 5 minutes. This allows the juices to redistribute, ensuring every bite is tender and juicy. Serve the chicken with a generous drizzle of Alabama white sauce on top or on the side for dipping. Enjoy the explosion of flavors!
Tips for Success
Marinate the chicken overnight for maximum flavor and tenderness.
Use a meat thermometer to ensure perfect doneness—165°F is the magic number.
Let the chicken rest after grilling to keep it juicy.
Experiment with different Cajun seasonings for a unique twist.
Serve the Alabama white sauce chilled for a refreshing contrast.
Equipment Needed
Grill: A gas or charcoal grill works wonders. If you don’t have one, a grill pan on the stovetop can do the trick.
Meat thermometer: Essential for checking doneness. If you’re in a pinch, a knife can help check the juices.
Mixing bowls: For marinating and sauce preparation. Any large bowl will suffice.
Whisk: Perfect for blending the Alabama white sauce. A fork can work in a pinch!
Variations
Spicy Cajun Chicken: Add more cayenne pepper to the marinade for an extra kick that heat lovers will adore.
Herb-Infused Chicken: Mix in fresh herbs like thyme or rosemary with the Cajun seasoning for a fragrant twist.
Grilled Veggie Option: Substitute chicken with portobello mushrooms or zucchini for a delicious vegetarian alternative.
Low-Fat Version: Use Greek yogurt instead of mayonnaise in the Alabama white sauce for a lighter option.
Smoky BBQ Style: Add a splash of your favorite BBQ sauce to the marinade for a sweet and smoky flavor profile.
Serving Suggestions
Classic Coleslaw: A crunchy, tangy side that complements the spicy chicken perfectly.
Grilled Corn on the Cob: Sweet and smoky, it’s a summer favorite that pairs well.
Cold Beer: A refreshing lager or pale ale balances the heat beautifully.
Presentation: Serve on a wooden board with lemon wedges for a rustic touch.
FAQs about Cajun Grilled Chicken with Alabama White Sauce
Can I use chicken breasts instead of thighs? Absolutely! While chicken thighs are juicier, boneless, skinless chicken breasts can be used for a leaner option. Just keep an eye on the cooking time, as they may cook faster.
How spicy is the Cajun seasoning? The spice level can vary based on the brand you choose. If you’re sensitive to heat, start with a smaller amount and adjust to your taste. You can always add more later!
Can I make the Alabama white sauce ahead of time? Yes! In fact, making the sauce a day in advance allows the flavors to meld beautifully. Just store it in the fridge until you’re ready to serve.
What can I serve with Cajun Grilled Chicken? This dish pairs wonderfully with classic sides like coleslaw, grilled corn, or a fresh garden salad. A cold beer or sweet tea also complements the flavors nicely.
Is this recipe gluten-free? Yes! All the ingredients in this Cajun Grilled Chicken with Alabama White Sauce are gluten-free, making it a great option for those with dietary restrictions.
Final Thoughts
Cooking Cajun Grilled Chicken with Alabama White Sauce is more than just a meal; it’s an experience that brings people together. The vibrant flavors and creamy sauce create a delightful harmony that dances on your palate. Whether you’re grilling for family or friends, this dish is sure to impress. I love how it transforms an ordinary evening into a culinary celebration. Plus, the joy of sharing a delicious meal is unmatched. So fire up that grill, savor the aromas, and enjoy every bite of this flavorful adventure. Your taste buds will thank you, and so will your loved ones!
Cajun Grilled Chicken with Alabama White Sauce is a flavorful dish that combines spicy Cajun-seasoned chicken with a creamy, tangy white sauce.
Ingredients
Scale
2 pounds boneless, skinless chicken thighs
2 tablespoons Cajun seasoning
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup mayonnaise (for Alabama White Sauce)
1/4 cup apple cider vinegar (for Alabama White Sauce)
1 tablespoon Dijon mustard (for Alabama White Sauce)
1 tablespoon lemon juice (for Alabama White Sauce)
1 teaspoon Worcestershire sauce (for Alabama White Sauce)
1 teaspoon garlic powder (for Alabama White Sauce)
1/2 teaspoon black pepper (for Alabama White Sauce)
1/4 teaspoon cayenne pepper (optional for heat, for Alabama White Sauce)
Instructions
Preheat your grill to medium-high heat.
In a large bowl, combine the Cajun seasoning, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the chicken thighs and toss to coat evenly. Let marinate for at least 30 minutes.
While the chicken is marinating, prepare the Alabama white sauce. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, lemon juice, Worcestershire sauce, garlic powder, black pepper, and cayenne pepper until smooth. Refrigerate until ready to use.
Once the grill is hot, place the marinated chicken thighs on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F.
Remove the chicken from the grill and let it rest for 5 minutes before slicing.
Serve the grilled chicken with a generous drizzle of Alabama white sauce on top or on the side for dipping.
Notes
For added flavor, marinate the chicken overnight for a more intense Cajun taste.
Substitute chicken thighs with boneless, skinless chicken breasts if you prefer a leaner option. Adjust cooking time as needed.
