Cajun Grilled Chicken with Alabama White Sauce
This dish combines bold Cajun flavors with a tangy, creamy Alabama white sauce, making it a perfect grilled meal with a Southern twist.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tbsp Cajun seasoning (adjust for spice preference)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp onion powder
- ½ tsp cayenne pepper (optional, for extra heat)
- Juice of ½ lemon
For the Alabama White Sauce:
- 1 cup mayonnaise
- ¼ cup apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp horseradish (prepared)
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ tsp salt
- ½ tsp cayenne pepper (optional)
- 1 tsp lemon juice
- 1 tsp honey (optional, for balance)
Construction (Step-by-Step Instructions)
1. Marinate the Chicken:
- In a bowl, mix olive oil, Cajun seasoning, garlic powder, smoked paprika, salt, black pepper, onion powder, cayenne (if using), and lemon juice.
- Coat the chicken breasts with the seasoning mixture and let them marinate for at least 30 minutes (or up to overnight for deeper flavor).
2. Make the Alabama White Sauce:
- In a small bowl, whisk together all the sauce ingredients until smooth.
- Taste and adjust seasoning as needed.
- Refrigerate for at least 30 minutes to let the flavors meld.
3. Grill the Chicken:
- Preheat the grill to medium-high heat (about 375-400°F).
- Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F.
- Remove from heat and let rest for a few minutes.
4. Serve:
- Drizzle or dip the grilled chicken in the Alabama white sauce.
- Serve with grilled vegetables, coleslaw, or cornbread for a complete meal.
Variations
- Baked or Pan-Seared Option: If you don’t have a grill, bake at 400°F for 20-25 minutes or pan-sear over medium heat for about 5-6 minutes per side.
- Smoked Chicken: Try smoking the chicken for a more authentic Alabama BBQ experience.
- Spicy Version: Increase cayenne in both the seasoning and sauce for extra heat.
- Lighter Option: Use Greek yogurt instead of mayonnaise in the white sauce for a healthier twist.
Tips for the Best Cajun Grilled Chicken
- Use a meat thermometer to avoid overcooking—chicken should reach 165°F internally.
- Marinate longer for deeper Cajun flavor (overnight is best).
- Let the chicken rest before slicing to keep it juicy.
- Double the sauce recipe—it’s great for dipping fries, sandwiches, or even as a salad dressing!
Would you like side dish suggestions to pair with this meal?