Cajun Grilled Chicken with Alabama White Sauce

Cajun Grilled Chicken with Alabama White Sauce

Use an instant-read thermometer and pull chicken at 165°F (75°C) for best juiciness; let rest 3–5 minutes. If you need it strictly gluten-free, ensure your Cajun seasoning, Dijon, and vinegar are certified gluten-free. Adjust heat by increasing or decreasing cayenne in both the rub and the sauce. Chicken thighs can be substituted for breasts; grill time may increase slightly due to higher fat content. For a lighter sauce, you can use part light mayonnaise; flavor will be slightly less rich. Make-ahead: the white sauce improves after chilling; prepare up to 24 hours in advance and keep refrigerated. Leftovers: Refrigerate cooked chicken and sauce separately for up to 3–4 days. Do not leave the sauce at room temperature for extended periods. Serving ideas: great with grilled vegetables, coleslaw, or a simple green salad.

Time: Prep: 15 mins, Cook: 15 mins, Total: 30 mins

Servings: 4

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper, to taste
  • 1 tablespoon fresh lemon juice
  • 1 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • Salt and black pepper, to taste
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat the grill to medium-high heat (about 400°F/200°C).
  2. In a small bowl, mix the Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
  3. Rub the chicken breasts with olive oil, coat generously with the spice mixture, and squeeze the fresh lemon juice over the chicken.
  4. Let the chicken marinate for 10–15 minutes.
  5. Grill the chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F (75°C).
  6. Remove from the grill and let rest for a few minutes.
  7. Make the Alabama white sauce: whisk together mayonnaise, apple cider vinegar, Dijon mustard, lemon juice, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
  8. Refrigerate the sauce for 15–20 minutes to allow the flavors to meld.
  9. Serve the grilled chicken with the Alabama white sauce drizzled on top or on the side. Garnish with chopped parsley if desired.

Original recipe source