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This zesty Cajun grilled chicken with Alabama white sauce brings together fiery spices and a cool, tangy sauce that cuts through the heat perfectly. The flavorful Cajun seasonings sink into the juicy chicken while the creamy white sauce adds a refreshing contrast that'll make you crave every single bite.
I whipped this up for the first time during a backyard cookout when I was tired of the same old grilled chicken. The combo was such a winner that now my friends always ask for my "magic chicken" whenever we're planning to fire up the grill.
Ingredients
Cajun Grilled Chicken
- Boneless skinless chicken breasts: Cooks up fast and evenly, making it perfect when you're short on time
- Olive oil: Makes the seasonings stick to the chicken and stops it from grabbing the grill
- Cajun seasoning: Gives you that Louisiana kick without any extra work
- Smoked paprika: Throws in that smoky taste that makes everything better
- Garlic powder and onion powder: Add tons of flavor without chopping a thing
- Cayenne pepper: Kicks up the heat just grab a bright red one for the best punch
- Fresh lemon juice: Makes all the flavors pop and softens the meat
Alabama White Sauce
- Mayonnaise: Makes everything creamy and rich go for the good stuff if you can
- Apple cider vinegar: Adds that zingy kick that balances out the creaminess
- Dijon mustard: Brings extra flavor and helps everything mix together nicely
- Fresh lemon juice: Wakes up all the other flavors
- Garlic and onion powders: Give it depth without taking over
- Fresh parsley: Makes it pretty and adds a fresh taste flat leaf works best
How To Make Cajun Grilled Chicken with Alabama White Sauce
- Prepare the Chicken:
- Stir all your Cajun spices together in a small bowl until they're totally mixed. Grab some paper towels and dry off your chicken breasts so the spices stick better. Pour a bit of olive oil on both sides of the chicken and rub it in with your hands. Sprinkle on plenty of the spice mix, pressing it into the meat so it soaks up all that flavor. Squeeze some fresh lemon juice over top and let it sit out for at least 15 minutes so all those tastes can sink in.
- Grill to Perfection:
- Get your grill nice and hot around 200°C and brush the grates with oil so nothing sticks. Put your chicken on and don't touch it for about 6 minutes this gets you those nice grill marks everyone loves. Flip it once and cook another 6-7 minutes until a meat thermometer reads 75°C in the thickest part. Move it to a clean plate and cover loosely with foil for 5 minutes this keeps all the juices from running out when you cut it.
- Create the Alabama White Sauce:
- While your chicken's cooking, throw all your sauce stuff in a medium bowl. Whisk it all together until it's smooth and there aren't any lumps of spices hanging around. If you've got time, stick it in the fridge for 15-20 minutes so the flavors can get friendly, but don't worry if you're in a rush. You want the sauce thick enough to drizzle but not so thick it just sits there.
- Serve and Enjoy:
- Cut your chicken across the grain so it's nice and tender. Put it on plates and pour that Alabama white sauce all over it. Throw some chopped parsley on top to make it look fancy and add a fresh pop. Serve it right away while the chicken's still warm and the sauce is cool it tastes amazing that way.
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What makes this dish work so well is how the spicy Cajun seasoning plays against the cool, tangy white sauce. My kids especially love how the vinegar in the sauce cuts through everything, making each bite feel light instead of heavy. We've started making this our go-to meal whenever friends come over for summer dinners on the deck.
Grilling Tips for Perfect Chicken
Getting juicy chicken with those awesome grill marks isn't hard if you know a few tricks. Always make sure your grill is hot before you start cooking that's how you get those cool marks and stop the chicken from sticking. If your chicken breasts aren't the same thickness everywhere, pound them flat first so they cook evenly and don't dry out. Take the chicken off when it hits 73°C since it'll keep cooking a bit more while it rests. Don't skip the 5-minute rest after grilling this step keeps all the juicy goodness from leaking out when you slice it.
About Alabama White Sauce
Alabama white sauce has a pretty cool story behind it. Unlike the red barbecue sauces most folks know, this mayo-based sauce comes from northern Alabama, specifically Big Bob Gibson's place in Decatur. Bob came up with it back in 1925 for his smoked chicken, but now people use it on all sorts of stuff. The mix of mayo, vinegar and spices really cools down spicy grilled meats. While some purists might say it's only for chicken, I think it tastes great with pork too, and you can even dip veggies in it for something different.
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Make Ahead and Storage Options
You can get parts of this meal ready ahead of time to make cooking easier. Mix up a big batch of the Cajun spices and store them in a jar for up to 3 months so you can throw dinner together faster on busy nights. The white sauce actually tastes better after sitting a while as the flavors mingle keep it in the fridge for up to 5 days in a container with a good lid. Leftover chicken stays juicy if you store it right let it cool down completely, then put it in the fridge in a sealed container for up to 3 days. When you want to warm it up, slice it first, then heat it gently in a pan with the lid on and a splash of water to keep it moist.
Serving Suggestions
This spicy chicken goes great with simple sides that don't fight with its big flavors. Try serving it with grilled corn on the cob brushed with butter and a pinch of the same Cajun spices. A simple green salad with a light dressing gives a nice cool contrast to the rich sauce. If you want something heartier, add some roasted sweet potatoes or a cold pasta salad with just a bit of olive oil and herbs. The white sauce does double duty as an awesome dressing for coleslaw, which makes a perfect side that matches the flavors in your main dish.
Frequently Asked Questions
- → Why is Cajun seasoning special?
It’s full of bold flavors, blending paprika, cayenne, garlic, and onion powder for a spicy kick.
- → What’s the best way to grill juicy chicken?
Use a flavorful marinade with olive oil, preheat your grill, and don’t overcook. Let the chicken rest afterward for even better texture.
- → Are there substitutes for Alabama white sauce ingredients?
Totally! You can swap mayo for Greek yogurt or use white vinegar in place of apple cider vinegar.
- → What are some good sides for this dish?
Fresh salads, grilled veggies, or coleslaw always pair nicely with this chicken meal.
- → What’s the ideal marination time for chicken?
Even just 10-15 minutes works, but letting it soak up the flavors overnight (up to 8 hours) makes it even better.