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This tangy, spicy Cajun grilled chicken with Alabama white sauce brings the best of Southern flavors to your dinner table. The perfectly seasoned chicken develops beautiful grill marks while staying juicy inside, and the creamy, tangy sauce provides the perfect complement that will have everyone reaching for seconds.
I discovered this recipe during a summer cookout competition with friends. My Alabama-born neighbor shared the secret of the white sauce, and the combination with Cajun chicken won us first prize. Now it's requested at every backyard gathering we host.
Ingredients
- For the Cajun Grilled Chicken
- Boneless skinless chicken breasts: these stay juicy when properly grilled and absorb the Cajun flavors beautifully
- Olive oil: creates a moisture barrier that helps the spices adhere and prevents sticking
- Cajun seasoning: the soul of this dish bringing authentic Louisiana flavor look for varieties with less salt so you can control the seasoning
- Smoked paprika: adds a deep smoky dimension that complements the grilling method
- Garlic powder: provides mellow savory notes that permeate the chicken
- Onion powder: adds sweet aromatic flavor without the texture of fresh onions
- Cayenne pepper: brings the signature heat adjust according to your spice tolerance
- Fresh lemon juice: the acidity tenderizes the meat and brightens all the flavors
- For the Alabama White Sauce
- Mayonnaise: creates the creamy base choose a quality brand for best flavor
- Apple cider vinegar: provides tangy contrast to the spicy chicken
- Dijon mustard: adds complexity and helps emulsify the sauce
- Fresh lemon juice: brightens the rich sauce with citrus notes
- Garlic and onion powders: echo the chicken seasoning for flavor harmony
- Cayenne pepper: ties the sauce to the Cajun theme with a gentle heat
- Fresh parsley: offers color contrast and a fresh herbal note
How To Make Cajun Grilled Chicken with Alabama White Sauce
- Prepare the chicken:
- Mix all dry spices thoroughly in a bowl ensuring even distribution. Pat the chicken breasts dry with paper towels for better seasoning adhesion. Drizzle chicken with olive oil and massage it in using your hands to create an even coating. Apply the Cajun spice mixture generously pressing it into the meat on all sides. Finish with fresh lemon juice squeezed directly over the chicken allowing it to penetrate during the brief marination.
- Preheat and grill:
- Heat your grill to medium high around 200°C and oil the grates to prevent sticking. Place the seasoned chicken breasts directly over the heat positioning them at a slight angle to create professional looking grill marks. Cook undisturbed for 6 to 7 minutes until the edges begin to look opaque. Flip once and continue cooking until the internal temperature reaches 75°C testing with a meat thermometer in the thickest part.
- Create the Alabama white sauce:
- Combine all sauce ingredients in a medium bowl starting with the mayonnaise as the base. Whisk vigorously until completely smooth ensuring the powdered spices are fully incorporated. Taste and adjust seasonings remembering the sauce should complement not overpower the chicken. For best results allow the sauce to rest refrigerated for 15 to 20 minutes letting the flavors meld together.
- Rest and serve:
- Transfer the grilled chicken to a clean plate and tent loosely with foil allowing it to rest for 5 minutes so juices redistribute. Slice the chicken against the grain if desired or serve whole for an impressive presentation. Drizzle generously with the Alabama white sauce allowing it to pool slightly around the chicken. Finish with a sprinkle of fresh parsley for color and freshness.
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The smoked paprika is what transforms this dish from good to extraordinary. My grandfather from Louisiana always said, "Without good paprika, you ain't got good Cajun." I remember him teaching me to rub the seasoning into the meat rather than just sprinkle it on, a technique that makes all the difference in this recipe.
Make-Ahead Options
The Alabama white sauce actually improves when made a day ahead, as the flavors have more time to develop. Store it in an airtight container in the refrigerator for up to 5 days. You can even marinate the chicken with the dry rub and oil up to 24 hours in advance, though I recommend adding the lemon juice just before cooking for the freshest flavor. This preparation flexibility makes the recipe perfect for entertaining when you want to minimize last-minute work.
Flavor Variations
While the recipe is delicious as written, you can customize it to your preferences. For a milder version, reduce the cayenne pepper or substitute sweet paprika for the smoked variety. To make it more fiery, add extra cayenne or incorporate some finely minced fresh jalapeño into the white sauce. For a herbier profile, add fresh thyme or rosemary to the chicken rub. You could also substitute chicken thighs for the breasts if you prefer darker meat with more richness.
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Serving Suggestions
This Cajun chicken shines when served with traditional Southern sides. Consider pairing it with creamy coleslaw, cornbread, or grilled corn on the cob. For a lighter meal, serve it over a crisp green salad with the Alabama white sauce as the dressing. The chicken also works beautifully sliced and tucked into warm flour tortillas with shredded lettuce and extra sauce for a Cajun fusion taco night. Leftovers make exceptional sandwiches the next day, especially when the sauce is spread generously on both sides of the bread.
Frequently Asked Questions
- → How do I ensure the chicken stays juicy while grilling?
To keep chicken juicy, marinate it for at least 10-15 minutes with the Cajun seasoning and lemon juice. Avoid overcooking; grill each side for about 6-7 minutes or until the internal temperature reaches 75°C, then allow it to rest for a few minutes.
- → Can I adjust the spiciness of the Cajun seasoning?
Yes, reduce or omit the cayenne pepper for a milder flavor. Alternatively, balance the spice with a little extra garlic or onion powder in the seasoning mix.
- → What can I substitute for Alabama white sauce?
If you prefer an alternative, try a yogurt-based tzatziki sauce or a honey mustard sauce for a sweet and tangy twist.
- → Can I use other cuts of chicken for this dish?
Absolutely! Thighs, drumsticks, or even chicken wings can be used. Adjust grilling times based on the cut to ensure proper cooking.
- → How do I store leftover chicken and sauce?
Store the grilled chicken and Alabama white sauce separately in airtight containers in the refrigerator. The chicken can last up to 3 days, and the sauce should be consumed within 5 days.
- → Can this dish be baked instead of grilled?
Yes, preheat the oven to 200°C. Place the marinated chicken on a baking sheet and cook for 20-25 minutes, flipping halfway through. Broil for the last few minutes for a charred finish.