Cajun Grilled Chicken With Alabama White Sauce Recipe

There's something irresistible about the smoky sizzle of grilled chicken hitting a hot grill, especially when it's coated in spicy Cajun seasoning. Pair that with a zesty, creamy Alabama white sauce, and you’ve got a backyard barbecue dish that stops people in their tracks.

The first time I served this combo at a family cookout, it disappeared faster than any burger or brat on the table. It’s bold, it’s juicy, and it’s just plain fun to eat—plus, it’s quick enough to whip up even on a busy weeknight. Let’s dig into why this recipe needs to be your next dinner win.

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

Get ready to fall in love with a grilled dish that’s packed with flavor, heat, and that perfect creamy-cool finish. This Cajun grilled chicken isn’t just delicious—it’s designed to make your life easier without sacrificing taste.

First, it’s incredibly quick to make. The Cajun spice rub only takes a minute to mix, and the chicken grills in under 15 minutes. That means less time in the kitchen and more time relaxing or entertaining.

It’s also very pantry-friendly. Most of the seasoning ingredients are probably already in your spice cabinet, and the white sauce comes together from common condiments like mayo, vinegar, and mustard.

What really sets this recipe apart is the balance of heat and tang. The Cajun rub delivers smoky spice, while the Alabama white sauce cools things down with its creamy bite—making it perfect for those who love bold flavor without overwhelming heat.

Lastly, it’s incredibly versatile. You can serve it over a salad, in a sandwich, or alongside grilled veggies and cornbread. Whether you’re feeding picky kids or spice-loving adults, this dish fits the bill.

Ingredients Notes

This recipe uses simple, everyday ingredients to build bold flavor in both the chicken and the sauce. Each one plays an essential role in creating the final dish.

Chicken thighs are the star of the show. I prefer using boneless, skinless thighs because they stay moist and juicy on the grill, even when cooked over high heat. Chicken breasts work too, but you'll need to keep a closer eye on them to prevent drying out.

Cajun seasoning brings the heat. You can use a store-bought blend, but making your own lets you control the salt and spice level. I mix paprika, garlic powder, onion powder, cayenne, black pepper, and dried herbs like thyme and oregano. It adds a deep, smoky flavor that’s not just hot—it’s complex.

Mayonnaise forms the creamy base of the Alabama white sauce. Use a good-quality mayo for the best results, as it makes up the bulk of the sauce and determines its richness and texture.

Apple cider vinegar is key to that tangy zing in the white sauce. It cuts through the richness of the mayo and complements the spicy chicken beautifully. You can use white vinegar in a pinch, but apple cider gives a deeper, slightly sweet note.

Prepared horseradish adds a surprising kick. It doesn’t make the sauce spicy, but it gives it that extra punch that lingers in a good way. If you’re sensitive to heat, start with a little and adjust to taste.

As for equipment, you’ll need a grill or grill pan and a meat thermometer to ensure the chicken reaches a safe internal temperature. A whisk and small bowl will make the sauce come together in seconds.

How To Make This Cajun Grilled Chicken With Alabama White Sauce

Making this dish is surprisingly straightforward, even if it looks and tastes like something from a Southern smokehouse. Here’s how to make it step by step.

Start by patting your chicken thighs dry with paper towels. This helps the seasoning stick and promotes a better sear. Generously rub the Cajun seasoning all over each piece of chicken, pressing it in so every bite is loaded with flavor.

While the chicken rests with its rub, fire up your grill to medium-high heat. Let it preheat for at least 10 minutes so the grates get hot enough to sear. If you're using a grill pan indoors, heat it over medium-high with a touch of oil to prevent sticking.

Place the chicken thighs on the grill and cook for about 6–7 minutes per side. Don’t press them down—let them develop those nice charred grill marks. Flip only once to keep them juicy and tender. The chicken is done when it reaches an internal temp of 165°F.

While the chicken cooks, whisk together the Alabama white sauce in a bowl. Combine mayonnaise, apple cider vinegar, horseradish, Dijon mustard, lemon juice, garlic powder, and a bit of black pepper. Mix until smooth and creamy. Chill it in the fridge for a few minutes if you have time—cold sauce on hot chicken is unbeatable.

Once the chicken is grilled to perfection, let it rest for 5 minutes. This locks in the juices. Slice or serve whole with a generous drizzle of white sauce on top, and keep extra sauce on the side for dipping.

From start to finish, this meal takes just about 30 minutes. It's fast enough for weeknights, yet impressive enough for guests. Expect bold, smoky, juicy bites with a creamy, tangy finish in every forkful.

Storage Options

If you’re lucky enough to have leftovers, this recipe stores beautifully. Let the grilled chicken cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days.

You can also freeze the cooked chicken. Wrap it tightly in plastic wrap and foil or place it in a freezer-safe bag. It’ll stay good for up to 2 months. Thaw in the fridge overnight before reheating.

The Alabama white sauce should be stored separately in a sealed jar or container in the fridge. It’s best used within 5 days. Give it a quick stir before serving, as the ingredients may separate slightly over time.

To reheat the chicken, use the oven or stovetop for best results. Warm it in a covered skillet with a splash of water or broth to keep it moist, or bake at 350°F until heated through. Avoid microwaving if you can—it can dry out the meat.

Variations and Substitutions

One of the best things about this recipe is how easy it is to tweak based on what you have or prefer. It's a great template for all sorts of flavorful experiments.

Swap out the protein if you’d like. Boneless pork chops or even shrimp work beautifully with the Cajun rub and white sauce. Just adjust the grilling time based on the meat.

If you’re watching your fat intake, you can use Greek yogurt in place of some or all of the mayonnaise in the white sauce. It adds a nice tang and creamy consistency, with fewer calories.

Want to dial down the spice? Use a milder Cajun blend or skip the cayenne. You’ll still get great flavor from the herbs and paprika without overwhelming heat.

Don’t have horseradish? No problem. A small spoon of prepared mustard or even a bit of wasabi paste can add a similar punch. Or leave it out entirely for a milder sauce.

Feeling adventurous? Add a splash of hot sauce to the white sauce or toss the grilled chicken with chopped green onions and fresh herbs before serving for a burst of freshness.

Whether you're sticking to the recipe or putting your own twist on it, this Cajun grilled chicken is a guaranteed hit. Don’t be afraid to experiment—you might just discover your new signature summer dish.

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