Cajun Chicken with Alabama Sauce

This Cajun grilled chicken with Alabama white sauce brings together the bold spices of Louisiana and the creamy tanginess of Alabama barbecue traditions for a meal that's become my go-to when entertaining guests. The smoky heat from the Cajun spices gets perfectly balanced by the cool, creamy sauce, creating a harmony of flavors that makes everyone reach for seconds.

I first made this recipe when hosting an impromptu summer gathering and needed something impressive without spending hours in the kitchen. It was such a hit that it's now requested at nearly every family cookout we host.

Ingredients

For the Cajun Grilled Chicken

• Boneless skinless chicken breasts these stay juicy while absorbing all the spices beautifully. Look for even sized pieces for consistent cooking
• Olive oil helps the spices adhere to the chicken and prevents sticking on the grill. Use a good quality oil for best results
• Cajun seasoning the star of the show providing that authentic Louisiana flavor. Choose one with a balance of salt, paprika, and herbs
• Smoked paprika adds a deep smoky flavor that enhances the grilled effect. Spanish smoked paprika works best here
• Garlic powder provides an essential savory base note. Always check that it smells potent for maximum flavor
• Onion powder combines with the garlic for a rounded flavor profile. Fresh onion powder will have more punch
• Cayenne pepper brings the heat. Adjust based on your spice tolerance or the preferences of your guests
• Fresh lemon juice brightens all the flavors and helps tenderize the chicken. Always use freshly squeezed

For the Alabama White Sauce

• Mayonnaise creates the creamy base of the sauce. Full fat works best for richness and texture
• Apple cider vinegar provides the signature tang that cuts through the richness. Use organic unfiltered for best flavor
• Dijon mustard adds complexity and slight spiciness. Smooth Dijon rather than whole grain blends better
• Lemon juice brightens and balances the sauce. Fresh is best for a clean citrus note
• Garlic and onion powder creates depth without overpowering the sauce. Makes the sauce taste developed rather than flat
• Cayenne pepper adds just enough heat to complement the chicken. Can be adjusted to taste
• Fresh parsley provides color and freshness. Italian flat leaf has more flavor than curly varieties

Step-by-Step Instructions

Prepare the Chicken

Begin by patting the chicken breasts dry with paper towels to ensure the seasonings adhere properly. In a small bowl, thoroughly mix all the spices until fully incorporated. Drizzle olive oil over both sides of each chicken breast, making sure they're evenly coated. With your fingers, massage the spice mixture into the chicken, pressing firmly to create a flavorful crust. Allow the chicken to rest at room temperature for 10-15 minutes so the flavors can begin to penetrate the meat.

Preheat and Prepare the Grill

While the chicken is marinating, preheat your grill to medium-high heat around 400°F. Clean the grates thoroughly and oil them lightly to prevent sticking. Creating two temperature zones on your grill one hotter, one cooler will give you flexibility if the chicken begins to char too quickly.

Grill the Chicken

Place the chicken on the hottest part of the grill at a 45-degree angle to the grates for those perfect grill marks. Allow it to cook undisturbed for 6-7 minutes until the edges become opaque. Flip once and continue cooking for another 6-7 minutes. For perfect doneness, use a meat thermometer to check that the internal temperature reaches exactly 165°F in the thickest part. Transfer to a clean plate and tent loosely with foil to rest for 5 minutes.

Make the Alabama White Sauce

Combine all sauce ingredients in a bowl, whisking vigorously until completely smooth. The sauce should have a pourable but not watery consistency. Taste and adjust seasonings if needed more vinegar for tang, more cayenne for heat. Refrigerate for at least 15 minutes to allow the flavors to meld and develop.

Serve with Style

Slice the chicken against the grain for maximum tenderness. Arrange on a serving platter and either drizzle the Alabama white sauce over the top or serve it alongside in a small bowl. For an extra touch of color and flavor, sprinkle freshly chopped parsley over everything just before bringing to the table.

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I particularly love using smoked paprika in this recipe since it adds depth without having to fire up a smoker. My family went crazy for this dish the first time I made it, especially my brother-in-law who claimed he "wasn't a chicken person" before tasting this recipe. Watching everyone's faces light up with that first bite is why I love cooking so much.

Sauce Variations

The Alabama white sauce in this recipe is a classic version, but you can easily customize it to create different flavor profiles. For a tangier sauce, increase the apple cider vinegar to 3 tablespoons. If you prefer a touch of sweetness to balance the heat, add a teaspoon of honey or maple syrup. For an herbal variation, mix in fresh herbs like dill or chives. Horseradish fans might enjoy adding a teaspoon of prepared horseradish for extra kick. Each variation pairs beautifully with the Cajun chicken while offering a slightly different experience.

Make-Ahead Tips

This recipe works wonderfully for meal planning and entertaining. You can prepare the Alabama white sauce up to three days ahead and store it in an airtight container in the refrigerator. The flavors actually improve as they sit together. The spice mixture can be prepared and stored in an airtight container for up to a month. For partially prepped meals, season the chicken with the spice mixture and store covered in the refrigerator for up to 24 hours before grilling. This advance preparation intensifies the flavor infusion and makes dinner assembly lightning fast.

Serving Suggestions

Create a complete Southern-inspired feast by pairing this Cajun chicken with classic sides. Creamy coleslaw provides a cool contrast to the spicy chicken, while cornbread soaks up the delicious sauce. Grilled vegetables like zucchini, bell peppers, and corn on the cob complement the smoky flavors perfectly. For a lighter option, serve with a simple arugula salad dressed with lemon and olive oil. At my house, we love setting up a build-your-own sandwich station with brioche buns, sliced tomatoes, lettuce, and extra sauce so everyone can customize their meal.

Common Mistakes to Avoid

Overcooking the chicken is the most frequent pitfall with this recipe. Boneless breasts can quickly go from juicy to dry, so use a meat thermometer and remove them from the grill at exactly 165°F. Another mistake is not allowing the chicken to rest before cutting into it. Those precious five minutes let the juices redistribute throughout the meat instead of running out onto your cutting board. Some people skip marinating time, but even 10-15 minutes makes a noticeable difference in flavor. Lastly, tasting and adjusting the Alabama white sauce is crucial as different brands of mayonnaise and mustard vary in flavor intensity.

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Recipe FAQs

→ How spicy is this Cajun chicken dish?

The spice level is moderate but customizable. The recipe includes 1/4 teaspoon cayenne pepper in both the chicken rub and sauce, which provides a noticeable kick without overwhelming heat. If you prefer milder flavors, simply reduce or omit the cayenne. For heat lovers, you can increase the cayenne or add hot sauce to the Alabama white sauce.

→ Can I cook this chicken without a grill?

Absolutely! While grilling imparts wonderful smoky flavor, you can easily prepare this chicken using a stovetop griddle pan or in your oven. For oven preparation, bake at 400°F (200°C) for approximately 20-25 minutes or until the internal temperature reaches 165°F (75°C). A cast-iron skillet can also work well to achieve nice searing.

→ What sides pair well with Cajun chicken and Alabama white sauce?

This versatile main dish pairs beautifully with many sides. Consider corn on the cob, coleslaw, potato salad, grilled vegetables, or dirty rice for traditional Southern accompaniments. Fresh green salads, roasted potatoes, or crusty bread for soaking up extra sauce also make excellent companions. For a complete meal with authentic flair, try serving with collard greens or black-eyed peas.

→ Can I make the Alabama white sauce ahead of time?

Yes! The Alabama white sauce actually benefits from being made ahead. Preparing it 24 hours in advance allows the flavors to fully develop and meld together. Store the sauce in an airtight container in the refrigerator for up to 5 days. Just give it a quick stir before serving with your chicken.

→ What is traditional Alabama white sauce?

Alabama white sauce is a regional specialty created by Big Bob Gibson in Decatur, Alabama, in the 1920s. Unlike red tomato-based barbecue sauces, this distinctive condiment features mayonnaise as its base, combined with vinegar, mustard, and spices. It's traditionally served with smoked chicken but works wonderfully with all types of grilled poultry. The sauce provides a cooling, tangy counterpoint to spicy seasonings like the Cajun blend in this dish.

→ How do I ensure my chicken stays juicy on the grill?

For juicy grilled chicken, start with even-thickness breasts (pound them if necessary), don't skip the olive oil in the marinade, and most importantly, avoid overcooking. Use a meat thermometer to check for doneness at 165°F (75°C). Let the chicken rest for 5-10 minutes after grilling before slicing to allow juices to redistribute throughout the meat. The brief marinating time in this recipe also helps maintain moisture.