If you’re looking for a feast that lights up your taste buds, Cajun Grilled Chicken with Alabama White Sauce is a showstopper you’ll crave again and again! This recipe delivers zesty Cajun-spiced chicken with a smoky char, then slicks every bite in a tangy, creamy Alabama-style white barbecue sauce. It’s a true celebration of bold Southern flavors with a seriously juicy payoff. Perfect for backyard BBQs, casual dinners with friends, or whenever you want to spice up your weeknight routine, this dish transforms the ordinary into the unforgettable!

Cajun Grilled Chicken with Alabama White Sauce Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about the simple yet magical lineup that brings Cajun Grilled Chicken with Alabama White Sauce to vivid life. Each ingredient here has a purpose, layering unique flavors and textures into a dish that feels greater than the sum of its parts.

Chicken Breasts or Thighs: Go with boneless, skinless for fast grilling; thighs offer extra juiciness, while breasts turn out superbly tender when marinated.
Cajun Seasoning: This blend of paprika, garlic powder, cayenne, and herbs gives the chicken its signature smoky, spicy crust—store-bought or homemade works brilliantly.
Olive Oil: Adds richness, helps the spices stick, and keeps the chicken juicy during grilling.
Salt and Black Pepper: Keeps seasonings balanced and the flavors popping—don’t skimp on these essentials.
Mayonnaise: The backbone of Alabama white sauce, lending it that luscious, creamy mouthfeel.
Apple Cider Vinegar: Makes the sauce tangy and bright with just the right amount of kick.
Horseradish: Adds gentle heat and unmistakable zip, giving the sauce its personality.
Lemon Juice: A quick squeeze lifts the whole sauce and makes the flavors sing.
Brown Sugar: Balances out the acidity and spice with the perfect touch of sweetness.
Ground Black Pepper: Coarse is best here for a spark of peppery bite in every mouthful.
Garlic Powder: Gives the sauce a little more depth and that unmistakable home-cooked flavor.

How to Make Cajun Grilled Chicken with Alabama White Sauce

Step 1: Marinate the Chicken

Start by patting your chicken dry with paper towels. In a bowl, drizzle the pieces with olive oil, then sprinkle generously with Cajun seasoning, salt, and black pepper. Rub everything together using your hands to ensure all sides are coated. Let the chicken marinate for at least 30 minutes—or if you have the time, overnight in the refrigerator leads to even deeper flavor.

Step 2: Mix the Alabama White Sauce

While the chicken is soaking up its spices, grab a mixing bowl and whisk together mayonnaise, apple cider vinegar, prepared horseradish, a splash of lemon juice, brown sugar, garlic powder, and cracked black pepper. Taste and adjust with extra lemon juice or vinegar for a sharper tang, or a pinch more sugar if you want extra sweetness. Cover and stash in the fridge until ready to serve—this also helps the flavors meld beautifully.

Step 3: Fire Up the Grill

Preheat your grill to medium-high. Oil the grates to prevent sticking (a folded paper towel dipped in oil, held with tongs, works wonders). Place the marinated chicken on the grill and cook for about 5–7 minutes per side, depending on thickness, until the chicken is charred at the edges, juicy, and registers 165°F in the center. Let the chicken rest for 5 minutes to lock in all those savory juices.

Step 4: Sauce and Serve

Slice the grilled chicken and fan it out on a platter. Drizzle over a generous blanket of Alabama white sauce, passing extra on the side for serious dippers. Each bite combines smoky spice with cool, creamy tang—absolute heaven!

How to Serve Cajun Grilled Chicken with Alabama White Sauce

Garnishes

Sprinkle your platter with chopped fresh parsley or chives for a burst of color and garden-fresh taste. A few thinly sliced scallions or a light dusting of extra Cajun seasoning make each serving pop. For true summer vibes, add a handful of pickled jalapeños or a squeeze of lemon over the top just before serving.

Side Dishes

This dish is just begging for classic sides: think fluffy white rice, crusty cornbread, or smoky grilled veggies. I love it with a fresh tomato-cucumber salad or Southern-style potato salad—the creamy white sauce pairs well with anything crisp and cool on the side.

Creative Ways to Present

If you want to show off, serve individual portions on small cutting boards with a pile of pickles and a drizzle of Alabama white sauce. For a crowd, slice the grilled chicken and build sandwiches or sliders with a cabbage slaw and lots of sauce. Leftovers also make killer salads or grain bowls!

Make Ahead and Storage

Storing Leftovers

Leftover Cajun Grilled Chicken with Alabama White Sauce keeps beautifully for up to 3 days in the refrigerator. Store the chicken and sauce in separate airtight containers, so the coating doesn’t get soggy and the flavors stay at their freshest.

Freezing

For longer storage, freeze the cooked grilled chicken (without sauce) in freezer bags for up to 2 months. Let it cool, then wrap tightly before freezing. Note: Alabama white sauce doesn’t freeze well due to its creamy base, so always whip up a fresh batch when serving.

Reheating

To reheat, warm the chicken gently in a skillet over medium-low heat, or wrap in foil and pop into a 300°F oven until hot. For best texture, avoid microwaving as it can dry out the meat—always wait to add the sauce until just before serving.

FAQs

What is Alabama white sauce, and how does it differ from regular BBQ sauce?

Alabama white sauce is a tangy, creamy barbecue sauce made from mayonnaise, vinegar, horseradish, and seasonings. Unlike tomato-based BBQ sauces, it’s cool and zingy, with a uniquely Southern personality that’s perfect for grilled meats.

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a bit juicier and more forgiving on the grill, making them a fantastic option for Cajun Grilled Chicken with Alabama White Sauce. Cook times are similar, just watch for doneness.

How spicy is Cajun Grilled Chicken with Alabama White Sauce?

The spiciness is easy to adjust. Use less Cajun seasoning or select a mild blend for just a whisper of heat, and always taste your sauce before adding extra horseradish or cayenne if you prefer things milder.

What type of grill works best?

Both gas and charcoal grills deliver delicious results. Charcoal gives a smokier, more robust flavor, while gas grills are ultra convenient and still produce perfect char. You can even use a grill pan indoors if needed!

Can I make the Alabama white sauce ahead of time?

Definitely. The sauce actually gets better as the flavors meld, so feel free to make it a day in advance. Just keep it cold, covered, and stir before serving for the best consistency and zing!

Final Thoughts

I can’t wait for you to try Cajun Grilled Chicken with Alabama White Sauce in your own kitchen. It’s a dish that delivers fun, flavor, and a little bit of adventure—all with ingredients you probably already have on hand. Gather your favorite people and let the bold, bright tastes of the South bring a little extra excitement to your table tonight!

Cajun Grilled Chicken with Alabama White Sauce Recipe