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Smoky Cajun Chicken with Homemade Alabama White Sauce – Must-Try!

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Southern
Ingredients Method Notes

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

Method
 

Prepare the Chicken:
  1. In a small bowl, mix smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and black pepper.
  2. Pat the chicken dry and rub it with olive oil.
  3. Evenly coat the chicken with the Cajun spice blend.
Preheat the Grill:
  1. Heat your grill or grill pan to medium-high heat (375-400°F).
  2. Lightly oil the grates to prevent sticking.
Grill the Chicken:
  1. Place the chicken on the grill and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
  2. Remove from heat and let the chicken rest for 5 minutes before slicing.
Make the Alabama White Sauce:
  1. 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:
  1. Drizzle the Alabama white sauce over the grilled chicken.
  2. Garnish with fresh parsley or chives for extra flavor.
  3. 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.

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