Description
This Cajun Grilled Chicken with Alabama White Sauce is the perfect combination of bold, smoky, and tangy flavors. Juicy, spice-rubbed chicken is grilled to perfection and then drizzled with a rich, creamy Alabama white sauce that adds the perfect kick. This dish is a Southern classic that’s quick, easy, and packed with flavor, making it an ideal meal for weeknight dinners or backyard barbecues.
Ingredients
For the Cajun Grilled Chicken
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper (adjust for spice level)
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Alabama White Sauce
-
- 1 cup mayonnaise
- ¼ cup apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon prepared horseradish
- 1 teaspoon Dijon mustard
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon cayenne pepper (optional)
Instructions
- Prepare the Chicken:
- In a small bowl, mix smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and black pepper.
- Pat the chicken dry and rub it with olive oil.
- Evenly coat the chicken with the Cajun spice blend.
- Preheat the Grill:
- Heat your grill or grill pan to medium-high heat (375-400°F).
- Lightly oil the grates to prevent sticking.
- Grill the Chicken:
- Place the chicken on the grill and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
- Remove from heat and let the chicken rest for 5 minutes before slicing.
- Make the Alabama White Sauce:
- In a bowl, whisk together mayonnaise, apple cider vinegar, lemon juice, horseradish, Dijon mustard, black pepper, garlic powder, salt, sugar, and cayenne pepper until smooth.
- Serve and Enjoy:
- Drizzle the Alabama white sauce over the grilled chicken.
- Garnish with fresh parsley or chives for extra flavor.
- Serve with grilled vegetables, cornbread, or coleslaw.
Notes
- For a milder version, reduce the cayenne pepper in the spice mix.
- Let the chicken rest for 5 minutes after grilling to keep it juicy.
- The Alabama white sauce can be made up to 5 days in advance and stored in the fridge.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- To reheat, warm the chicken on low heat to maintain its moisture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Southern