Cajun Grilled Chicken With Alabama White Sauce Recipe

There’s something truly irresistible about the smoky char of Cajun Grilled Chicken hot off the grill. The spicy crust gives way to juicy, tender meat, and when paired with the tangy, creamy kick of Alabama White Sauce, every bite becomes a mouthwatering celebration of Southern flavors.

this Recipe

I first tasted this bold combo at a backyard barbecue in Mobile, Alabama, where a neighbor swore it was the only way he’d ever eat grilled chicken again. Since then, it’s become a summer staple at our house—simple to prepare, crowd-pleasing, and always the first dish to disappear from the table.

Whether you're planning a weekend cookout or just craving something smoky and spicy for dinner, this recipe delivers big flavor with minimal effort.

Let’s dive into why you’ll absolutely love this Cajun Grilled Chicken with Alabama White Sauce.

Why You'll Love This Cajun Grilled Chicken with Alabama White Sauce

Get ready to fall hard for your new grilling obsession. This isn’t your typical grilled chicken—it’s a high-heat, flavor-packed powerhouse topped with a sauce that will have everyone asking for the recipe.

First off, it's fast and easy. The chicken is coated in a bold Cajun spice rub and grilled to perfection in under 15 minutes. While it sizzles, you can whip up the Alabama White Sauce in just five.

It’s budget-friendly too, using pantry spices and basic ingredients like mayo and vinegar for the sauce. No need to splurge—just big flavor from simple components.

This recipe is also ideal for meal prep. Grill a batch of chicken breasts or thighs and store them with a container of the sauce—perfect for salads, wraps, or sandwiches throughout the week.

And let’s not forget the flavor explosion. The heat and spice from the Cajun seasoning meet the creamy tang of the white sauce in a perfectly balanced bite that’s both bold and refreshing.

If you’ve never tried Alabama White Sauce before, get ready for a revelation. Let’s talk about the ingredients that make this dish truly shine.

Ingredients Notes

The success of this recipe comes down to two main components: a boldly spiced chicken and the unique zing of Alabama White Sauce. Let’s break down what makes each one special.

Chicken thighs are the star here. Their higher fat content keeps them juicy on the grill, and they soak up the Cajun spice rub beautifully. That said, you can absolutely swap in boneless skinless chicken breasts if you prefer leaner meat—just adjust the cooking time accordingly.

The Cajun seasoning is what brings the fire. A blend of paprika, garlic powder, cayenne, oregano, and thyme gives the chicken its signature Southern kick. You can use store-bought seasoning, but I always prefer to make my own so I can control the heat level.

Now, onto the magic: Alabama White Sauce. This creamy, tangy sauce is made from mayonnaise, apple cider vinegar, horseradish, lemon juice, and a touch of black pepper. It's unlike any other barbecue sauce—cool, sharp, and the perfect foil to the spicy chicken.

Horseradish is the secret weapon in the sauce. It adds a subtle punch without overpowering, making the sauce irresistibly zippy. Don’t skip it—it’s essential for that authentic Alabama flavor.

You'll just need a grill or grill pan, a small mixing bowl for the sauce, and some tongs to flip the chicken. Nothing fancy, just good tools and bold flavor.

How To Make This Cajun Grilled Chicken with Alabama White Sauce

Making this recipe is surprisingly simple, and once you try it, you’ll be hooked. Here’s how it all comes together.

Start by prepping your chicken. Pat the thighs or breasts dry and rub them generously with olive oil. This helps the Cajun seasoning stick and creates that beautiful crust once it hits the grill. Coat both sides evenly with the spice mix and let it rest for about 15 minutes while you fire up the grill.

While the chicken rests, make your Alabama White Sauce. In a bowl, whisk together mayonnaise, apple cider vinegar, prepared horseradish, lemon juice, salt, and cracked black pepper. Give it a taste and adjust the vinegar or horseradish to your liking. Chill it in the fridge until you’re ready to serve—it gets better as it sits.

When the grill is hot, place the chicken directly over medium-high heat. Cook for 5-7 minutes per side, depending on thickness, until the chicken is cooked through and has gorgeous grill marks. You’ll know it’s ready when the internal temperature hits 165°F.

Let the chicken rest for a few minutes off the heat before slicing. This helps retain the juices and keeps every bite tender. Now’s the time to stir your white sauce one more time—it should be creamy, tangy, and slightly loose in texture.

Serve the sliced chicken generously drizzled with Alabama White Sauce or serve it on the side for dipping. I love adding a sprinkle of fresh parsley or green onion for color and freshness.

Start to finish, this recipe takes about 30 minutes, making it ideal for weeknights or last-minute get-togethers. You’ll have a grilled masterpiece with bold flavors and barely any cleanup.

Storage Options

This chicken stores beautifully and makes fantastic leftovers. Once cooled, place the grilled chicken in an airtight container and refrigerate for up to 4 days. It stays juicy and flavorful even after reheating.

The Alabama White Sauce should be stored separately in a sealed jar or container. It keeps in the fridge for up to a week, and the flavor deepens as it sits.

To freeze the chicken, wrap it tightly in plastic wrap or foil and store in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating.

When reheating, warm the chicken gently in a covered skillet over medium heat or in the microwave. Serve with freshly stirred white sauce (don’t reheat the sauce—serve it cold, as intended).

Variations and Substitutions

This recipe is incredibly flexible, which makes it easy to tweak based on your preferences or what you have on hand.

Not a fan of spicy food? Simply reduce the cayenne pepper in the Cajun seasoning or opt for a milder store-bought version. You’ll still get tons of flavor without too much heat.

For a low-fat option, try using chicken breasts or even turkey cutlets. Just be sure not to overcook them—leaner meats dry out faster on the grill.

Vegetarian? The Cajun rub and Alabama White Sauce are excellent on grilled tofu or cauliflower steaks. Just press and slice your tofu thick, season, and grill until crisp.

If you don’t have a grill, a cast-iron grill pan or even a broiler will do the trick. The important part is high heat and getting that beautiful char on the chicken.

Want a smoky twist? Add a pinch of smoked paprika to the seasoning mix or toss in some soaked wood chips on the grill for extra depth of flavor.

The more you make this recipe, the more ways you'll find to customize it. Don’t be afraid to experiment—your perfect Cajun grilled creation is just a tweak away.

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