Cajun Grilled Chicken With Alabama White Sauce Recipe

There's something magical about the smoky char and spicy aroma of Cajun Grilled Chicken with Alabama White Sauce sizzling on the grill. The bold Cajun spices pair beautifully with the tangy, creamy kick of the signature white BBQ sauce, making every bite a flavor-packed experience.

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This dish brings back memories of late summer cookouts at my cousin’s place in Baton Rouge. Someone would always fire up the grill, and before long, we’d be feasting on juicy, blackened chicken drizzled with that unmistakable white sauce. It’s a Southern staple that’s surprisingly easy to make and always a hit at the table.

Let’s dive into what makes this recipe worth adding to your weekly dinner rotation.

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

Get ready to fall in love with the bold flavors and simple prep of this spicy-meets-tangy dish. Whether you’re feeding a crowd or just your family, it delivers every single time.

First off, it’s easy and fast. The marinade comes together in minutes, and the chicken grills up in under 15. The Alabama White Sauce can be whisked together while the chicken rests—no complicated steps or obscure ingredients.

It’s also budget-friendly. You’re working with pantry staples like mayo, vinegar, and dried spices. No need to break the bank for big flavor.

And don’t underestimate the wow factor. The contrast between the smoky Cajun heat and the cool, tangy sauce is unforgettable. This is the kind of dish people talk about after the meal.

Lastly, this recipe is outdoor-party approved. It’s perfect for barbecues, tailgates, and summer dinners on the patio. Serve with grilled corn, slaw, or even potato salad, and you've got a full Southern spread.

Now let’s take a closer look at the ingredients that make this dish shine.

Ingredients Notes

The beauty of this Cajun Grilled Chicken lies in the balance between heat and tang, smoke and creaminess. Each ingredient has a role to play in bringing that harmony to life.

Boneless, skinless chicken thighs are ideal for grilling. They stay juicy over high heat, soak up the marinade beautifully, and develop a gorgeous crust from the spices. While chicken breasts work in a pinch, thighs give you that next-level tenderness and flavor.

The Cajun seasoning is where the magic starts. You can use store-bought blends, but I highly recommend making your own with paprika, garlic powder, onion powder, cayenne, oregano, and thyme. That way, you can adjust the heat to your liking.

Olive oil and lemon juice form the base of the marinade. The oil helps the spices cling to the chicken, while the lemon adds acidity to tenderize the meat. Together, they create a marinade that’s both flavorful and functional.

Now let’s talk about the Alabama White Sauce. This mayo-based barbecue sauce is tangy, peppery, and completely addictive. You’ll mix together mayonnaise, apple cider vinegar, horseradish, Dijon mustard, and a bit of sugar for balance. It’s bold, zesty, and cools the heat of the Cajun chicken in the best way.

No fancy tools are required—just a good grill or grill pan, mixing bowls, and tongs. If you’re grilling indoors, a cast iron pan works wonderfully to get that same sear and smoky edge.

How To Make This Cajun Grilled Chicken with Alabama White Sauce

Making this dish is straightforward, but a few key techniques ensure everything turns out perfectly. Here's how it all comes together.

Start by preparing the marinade. In a large bowl or zip-top bag, whisk together olive oil, lemon juice, Cajun seasoning, salt, and pepper. Add the chicken thighs, coating them thoroughly. Let them marinate in the fridge for at least 30 minutes, or up to 8 hours for deeper flavor.

While the chicken marinates, make your Alabama White Sauce. In a bowl, combine mayonnaise, apple cider vinegar, prepared horseradish, Dijon mustard, sugar, and black pepper. Whisk until smooth and refrigerate to let the flavors meld. The sauce will thicken and deepen in taste the longer it chills.

Preheat your grill (or grill pan) over medium-high heat. Once it’s nice and hot, remove the chicken from the marinade and pat it dry slightly—this helps it sear instead of steam. Place the thighs on the grill and cook for about 5–7 minutes per side, or until the internal temperature hits 165°F.

Keep an eye on those grill marks. You’re looking for deep browning and some char—this is where flavor lives. If using a grill pan, press the chicken down gently with a spatula to maximize contact and caramelization.

Once cooked, let the chicken rest for a few minutes before slicing. This keeps the juices locked in. Serve with a generous drizzle (or side dish) of Alabama White Sauce and your favorite Southern sides.

From start to finish, this recipe takes about 45 minutes, including marinating time. It’s a manageable weeknight dinner with backyard barbecue flavor.

Storage Options

If you end up with leftovers (lucky you), storing them properly ensures you can enjoy this dish again with minimal effort.

Refrigerate any cooked chicken in an airtight container for up to 4 days. Store the Alabama White Sauce separately in a jar or lidded container—it keeps well for about 1 week in the fridge.

For longer storage, you can freeze the grilled chicken. Let it cool completely, then wrap in foil and place in a freezer bag. It’ll keep for 2–3 months. Thaw overnight in the fridge before reheating.

To reheat, gently warm the chicken in a skillet over medium heat or in a 350°F oven wrapped in foil. Avoid the microwave if you can—it can dry out the meat. Stir the sauce before serving again; a splash of vinegar can freshen it up if needed.

Variations and Substitutions

This recipe is endlessly adaptable, depending on your spice preference and pantry contents. Let’s explore some easy variations.

If you prefer less heat, reduce the cayenne in the Cajun mix or opt for a milder store-bought version. You can also swap in smoked paprika for a deeper, smokier profile without the fire.

For a different protein, try the same marinade on shrimp, pork chops, or even tofu. Shrimp only need 10–15 minutes of marinating and grill up in just a few minutes—perfect for fast dinners.

You can also experiment with the sauce. Swap horseradish for a little prepared wasabi for an unexpected twist, or use Greek yogurt in place of half the mayo to lighten things up.

No grill? No problem. Use a cast iron skillet or grill pan indoors. You’ll still get fantastic color and flavor, especially if you finish the chicken in the oven.

Want to go full-on Southern feast? Serve the chicken over buttermilk biscuits or alongside grilled peaches for a sweet-savory combo that screams summer.

Don’t be afraid to get creative. This recipe is a solid base that welcomes your personal touch.

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