Description

There’s nothing quite like the bold, smoky flavors of Cajun-spiced grilled chicken paired with the creamy, tangy kick of Alabama white sauce. This dish brings together two regional Southern favorites: the deep, spicy essence of Cajun seasoning and the cool, zesty contrast of the famous white barbecue sauce from Northern Alabama. It’s a match made in grilling heaven!

Perfect for summer cookouts, family dinners, or even meal prep, this recipe is packed with flavor, easy to make, and sure to become a favorite. Whether you’re firing up the grill for a weekend feast or looking for a quick and delicious weeknight meal, this Cajun grilled chicken will deliver juicy, spicy, and satisfying bites every time.

Ingredients

Scale

For the Cajun Grilled Chicken:

4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 ½ tablespoons Cajun seasoning
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper (adjust for spice preference)
1 tablespoon lemon juice

For the Alabama White Sauce:

1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon prepared horseradish
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika
1 teaspoon honey

Instructions

Step 1: Prepare the Chicken

Start by patting the chicken breasts dry with a paper towel. This helps the seasoning stick better and ensures a nice sear on the grill.

In a small bowl, mix the Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Drizzle the olive oil and lemon juice over the chicken breasts, then rub the seasoning mix all over the chicken, making sure each piece is well coated. Let the chicken sit for about 15–20 minutes at room temperature to allow the flavors to infuse.

Step 2: Make the Alabama White Sauce

While the chicken is marinating, prepare the Alabama white sauce. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, lemon juice, Dijon mustard, horseradish, garlic powder, onion powder, salt, black pepper, smoked paprika, and honey.

Give it a taste and adjust the seasonings if needed—if you like it tangier, add a little more vinegar; if you want more heat, add extra horseradish. Cover and refrigerate the sauce until you’re ready to use it. The flavors will develop even more as it sits.

Step 3: Grill the Chicken

Preheat your grill to medium-high heat (around 375–400°F). If using a grill pan, heat it over medium-high heat and lightly oil the surface to prevent sticking.

Place the chicken breasts on the grill and cook for about 5–6 minutes per side, depending on thickness. Use tongs to flip them only once to get those beautiful grill marks. The internal temperature should reach 165°F when done.

Once the chicken is cooked through, transfer it to a plate and let it rest for about 5 minutes. This helps retain the juices, making the chicken extra tender.

Step 4: Serve and Enjoy

Drizzle the Alabama white sauce generously over the grilled chicken, or serve it on the side as a dipping sauce. Garnish with fresh parsley or green onions for an extra pop of color.

Pair this dish with grilled veggies, coleslaw, cornbread, or even a simple side salad for a well-rounded meal.

Notes

Leftover Alabama white sauce can be stored in an airtight container in the refrigerator for up to a week.
This sauce is great on more than just chicken—try it with grilled shrimp, roasted vegetables, or even as a dressing for coleslaw.
If you don’t have a grill, you can cook the chicken in a cast-iron skillet over medium-high heat for the same smoky effect.