Cajun Grilled Chicken With Alabama White Sauce Recipe

There's something magical about the sizzle of grilled chicken hitting hot grates, especially when it's coated in bold Cajun spices. The smoky aroma, the crisp char on the outside, and the juicy tenderness inside create a flavor explosion that's hard to resist.

this Recipe

The first time I paired Cajun chicken with Alabama white sauce, it was purely out of curiosity—and now I can’t imagine one without the other. This quick, weeknight-friendly dish is spicy, creamy, tangy, and totally crave-worthy.

Whether you're hosting a backyard barbecue or just looking to spice up your usual chicken routine, this recipe is guaranteed to impress. Let's dig into what makes this Cajun Grilled Chicken With Alabama White Sauce a true Southern classic with a twist.

Why You'll Love This Cajun Grilled Chicken With Alabama White Sauce

Get ready for a flavor-packed experience that delivers on taste, texture, and convenience. This recipe is more than just grilled chicken—it's a punchy Southern dish that'll wake up your taste buds.

First off, it’s incredibly quick and easy. The chicken marinates in minutes, and grilling takes less than 15. It’s perfect for weeknights when time is tight but you still want something special on the table.

The flavors are bold and balanced. The smoky heat of Cajun spices is cooled down beautifully by the creamy, tangy Alabama white sauce. It’s the kind of flavor contrast that keeps each bite exciting.

It’s budget-friendly and uses pantry staples. You likely have most of the Cajun seasoning ingredients and sauce components already on hand. A couple of chicken breasts or thighs, and you're set.

This dish is incredibly versatile. Serve it over rice, tucked into sandwiches, sliced atop salads, or as-is with a simple side of grilled veggies. It's a fantastic base recipe for many meals.

Once you try it, you’ll be looking for excuses to fire up the grill just to make this again.

Ingredients Notes

The beauty of this dish lies in its simplicity. Each ingredient plays a key role in either building heat, adding smokiness, or providing creamy contrast.

Chicken thighs are my preferred cut here. They’re juicier and more flavorful than breasts, and they hold up well on the grill without drying out. If you only have breasts, just be sure not to overcook them.

Cajun seasoning is the heart of the dish. You can use a store-bought blend or make your own with paprika, garlic powder, onion powder, cayenne, thyme, and oregano. I prefer to control the heat by adjusting the cayenne to my liking.

Mayonnaise forms the base of the Alabama white sauce. It gives that signature creaminess and acts as the perfect canvas for the vinegar and spices to shine. Choose a good-quality mayo for the best flavor.

Apple cider vinegar is what gives the white sauce its characteristic tang. It cuts through the richness and enhances the grilled flavor of the chicken. White vinegar works in a pinch, but cider vinegar adds more depth.

You won’t need much special equipment beyond a grill or grill pan. A meat thermometer is handy to ensure your chicken is perfectly cooked (165°F is your target). A mixing bowl and a whisk are all you need for the sauce.

How To Make This Cajun Grilled Chicken With Alabama White Sauce

Making this dish is easier than it sounds, and the reward is well worth the minimal effort.

Start by preparing your chicken. Pat it dry with paper towels and season both sides generously with Cajun seasoning. You can marinate it for 30 minutes if you have time, but it’s not essential—the flavor is bold enough either way.

While the chicken is absorbing all that spice, mix up your Alabama white sauce. In a bowl, whisk together mayonnaise, apple cider vinegar, prepared horseradish, Dijon mustard, lemon juice, garlic powder, and a bit of salt and pepper. It should be tangy, creamy, and a little spicy.

Preheat your grill to medium-high heat. Brush the grates with oil or spray to prevent sticking. Place the chicken on the grill and cook for about 6-7 minutes per side. You’re looking for nice grill marks and an internal temperature of 165°F.

Let the chicken rest for a few minutes after grilling. This helps the juices redistribute and keeps every bite tender and moist.

To serve, either drizzle the Alabama white sauce over the sliced chicken or serve it on the side for dipping. The contrast between the spicy char and the cool, creamy sauce is absolutely irresistible.

Start to finish, this meal takes about 30 minutes—and it tastes like something you'd get at a Southern BBQ joint.

Storage Options

If you have leftovers (which is rare in my house), this chicken stores beautifully.

Allow the chicken to cool completely, then store it in an airtight container in the fridge. It will keep for up to 4 days. The sauce can be stored separately in a sealed jar or container for up to a week.

To freeze the chicken, wrap it tightly in foil or place it in a freezer-safe bag. It will last for up to 3 months. Thaw overnight in the fridge before reheating.

For reheating, the microwave works in a pinch, but I recommend a quick sear in a hot pan or oven reheating at 350°F for 10-15 minutes to maintain texture. Add sauce after reheating to keep it fresh and flavorful.

Variations and Substitutions

One of the best things about this recipe is how easily it adapts to what you have or what you’re craving.

If you don’t eat chicken, this works beautifully with grilled tofu or portobello mushrooms. Just coat them in Cajun seasoning and grill as you would the chicken.

You can switch out the Alabama white sauce for a ranch dressing or garlic aioli if you prefer something milder. But I highly recommend trying the original at least once—it's a flavor bomb.

Not a fan of heat? Simply reduce the cayenne pepper in your Cajun seasoning or use a milder blend. The white sauce will still balance out the spices nicely.

Want to make it low-carb? Serve the chicken sliced over a big bed of greens with extra sauce as a dressing. It makes for a perfect protein-packed salad.

Don’t be afraid to experiment. This recipe is a canvas for your creativity, and once you get a feel for the flavor balance, you can tweak it to suit your mood or pantry.

With this Cajun Grilled Chicken and Alabama White Sauce in your rotation, you’re just one grill session away from a seriously satisfying dinner.

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