Cajun Grilled Chicken With Alabama White Sauce Recipe

There’s something magical about the smell of smoky grilled chicken sizzling on a summer afternoon. Juicy, spice-rubbed Cajun chicken pairs beautifully with the cool, tangy bite of Alabama white sauce — a match made for backyard BBQ heaven.

I first discovered this combo during a Southern road trip and instantly fell in love with the flavor contrast. It’s now our go-to recipe for cookouts, casual dinners, and any night we’re craving bold flavor without a ton of effort.

This recipe is quick to prep, easy to grill, and completely family-friendly. It’s ideal for meal-prep too — the leftovers are just as crave-worthy. Let’s dive in!

Why You’ll Love This Cajun Grilled Chicken With Alabama White Sauce

Once you try this spicy-meets-creamy masterpiece, you'll understand why it's such a crowd favorite.

This recipe delivers bold flavor with minimal effort. The Cajun rub brings smoky heat while the white sauce cools everything down with a tangy, zesty finish — and the chicken stays incredibly juicy thanks to a short marinade and fast grilling.

It’s ready in under 30 minutes. Just a quick seasoning, a fast grill, and a drizzle of sauce — dinner’s on the table with hardly any dishes to wash. Perfect for weeknights when you want something a little extra.

It’s budget-conscious and pantry-friendly. You probably have most of the Cajun spice ingredients on hand already. Just grab some chicken and a few sauce staples and you’re good to go.

Best of all, it’s super versatile. Serve it with grilled veggies, stuff it into sandwiches, or slice it over salads. That Alabama white sauce is a secret weapon for leftovers too — it pairs with just about anything.

Whether you’re hosting a barbecue or just spicing up a regular Tuesday night, this dish delivers serious flavor.

Ingredients Notes

The beauty of this dish is how much flavor you can coax out of a handful of well-chosen ingredients. Let’s take a closer look at what makes it shine.

Chicken thighs are my go-to here. They’re more flavorful and forgiving than breasts — hard to overcook, juicy every time, and perfect for the grill. If you prefer leaner meat, chicken breasts work too, just watch them closely to avoid drying out.

The Cajun seasoning is what brings the smoky, peppery punch. You can use a store-bought blend, or make your own with paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and black pepper. Customize the heat to your liking — I go a little heavier on the cayenne when we want a real kick.

For the Alabama white sauce, you’ll need mayo, apple cider vinegar, horseradish, Dijon mustard, lemon juice, and a few spices. It might sound unusual if you’ve never tried it, but trust me — that tangy, creamy combo is utterly addictive, especially over grilled meat.

A bit of olive oil helps the seasoning stick and keeps the chicken from drying out. Letting it rest in the spice rub for even 15 minutes before grilling makes a big difference in flavor.

No fancy tools needed — just a good pair of tongs, a grill (gas or charcoal), and a bowl for mixing your sauce. A meat thermometer is handy to make sure your chicken hits the perfect temp.

How To Make This Cajun Grilled Chicken With Alabama White Sauce

Making this dish is refreshingly simple, but the result feels gourmet. Here’s exactly how to make it.

Start by prepping your chicken. Pat the thighs dry and rub them all over with olive oil. Then generously coat them with Cajun seasoning on both sides. Let them sit at room temperature for 15–20 minutes to soak up the spices while you preheat your grill.

While the chicken rests, whisk together all the ingredients for your Alabama white sauce. It should be smooth, tangy, and slightly zippy from the horseradish. Taste and adjust — a little extra vinegar or lemon juice can brighten it up even more. Refrigerate the sauce until you’re ready to serve.

Fire up your grill to medium-high heat. Clean and oil the grates to prevent sticking. Once hot, place the chicken on the grill and close the lid. Cook for 5–6 minutes per side, or until the internal temperature reaches 165°F and you’ve got nice grill marks.

Let the chicken rest for 5 minutes after grilling. This helps the juices redistribute and keeps every bite tender and moist.

To serve, slice the chicken and drizzle generously with Alabama white sauce. I like to serve extra on the side — everyone always wants more. Add a side of grilled corn, coleslaw, or even potato salad, and you’ve got a Southern-inspired feast.

All in all, from prep to plate, this dish takes around 30 minutes. It’s low-effort, high-reward cooking at its finest.

Storage Options

Leftovers? You’re in luck — this chicken stores beautifully.

Let any extra chicken cool completely before storing. Place it in an airtight container and refrigerate for up to 4 days. Keep the Alabama white sauce in a separate sealed jar or container — it’ll stay good in the fridge for about a week.

You can also freeze the cooked chicken. Wrap it tightly or store in a freezer-safe bag, and it’ll keep well for up to 2 months. Just thaw it in the fridge overnight before reheating.

To reheat, warm the chicken gently in a skillet or oven at 300°F until heated through. Avoid microwaving it too long or it can get rubbery. Always add the white sauce fresh after reheating for best flavor.

Variations and Substitutions

This dish is endlessly adaptable depending on what you have on hand or your flavor preferences.

For a milder version, cut back on the cayenne in the Cajun spice mix or use a premade blend with less heat. Kids and spice-sensitive eaters will still love the smoky flavor without the burn.

Want to go leaner? Swap chicken thighs for breasts or even boneless pork chops. Just reduce cooking time a bit and monitor the internal temp closely.

Try grilling other proteins with this combo too. Shrimp takes beautifully to Cajun seasoning and cooks in just a few minutes. Serve them skewered with the white sauce for dipping.

You can even make this dish vegetarian! Try grilled portobello mushrooms or thick slabs of tofu rubbed with Cajun spices, then slathered in Alabama white sauce.

Don’t be afraid to experiment with the sauce either. Add a pinch of smoked paprika for depth, or a splash of hot sauce if you like it fiery. It’s a surprisingly flexible base for all sorts of tweaks.

Once you try this Cajun Grilled Chicken with Alabama White Sauce, you’ll be inspired to keep reinventing it. It’s the kind of recipe that feels new every time you make it — and it never gets old.

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