Cajun Grilled Chicken With Alabama White Sauce Recipe

There’s something magical about the smoky sizzle of Cajun-spiced chicken hitting a hot grill. That rich blend of paprika, garlic, cayenne, and herbs creates a crust that’s bold, slightly spicy, and downright addictive—especially when paired with a tangy, creamy Alabama white sauce.

I first had a version of this dish at a backyard BBQ in Montgomery, Alabama, and I’ve been hooked ever since. It’s become my go-to summer dinner because it checks all the boxes: fast, flavorful, and surprisingly simple. Whether you're hosting friends or feeding a hungry family, this dish delivers every single time.

Let’s dive into why this Cajun Grilled Chicken with Alabama White Sauce deserves a permanent place in your weeknight rotation.

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

Get ready for a serious flavor explosion. This Cajun grilled chicken is smoky and juicy with just the right amount of kick, and that creamy, tangy white sauce brings the perfect cool contrast.

First off, it’s unbelievably quick to throw together. The chicken can marinate while you prep the grill, and the white sauce stirs together in less than five minutes. From start to finish, you’re looking at under 30 minutes of active work.

It’s budget-friendly, too. With a short list of pantry staples and affordable chicken thighs or breasts, this recipe feeds a family of four without breaking the bank.

Versatility is another reason to love it. Serve it sliced over salads, tucked into sandwiches, or paired with roasted veggies or rice. It also holds up beautifully for leftovers, which makes it perfect for meal prep.

And let’s talk about crowd appeal. That smoky Cajun char and creamy sauce combo is universally loved—even picky eaters have been known to ask for seconds. It’s a dish that brings people together, whether you’re cooking for two or twenty.

Now that you're excited, let’s take a closer look at what goes into this mouthwatering meal.

Ingredients Notes

The beauty of this recipe lies in its straightforward ingredients that pack a major punch. With the right balance of spice and creaminess, you get big flavor with minimal fuss.

Boneless, skinless chicken thighs are the star here. They stay juicy and tender on the grill, even if slightly overcooked, making them incredibly forgiving. If you prefer leaner meat, chicken breasts will work, but thighs bring a bit more flavor and richness.

Cajun seasoning is the flavor powerhouse. You can use a store-bought blend, but I often mix up my own with smoked paprika, garlic powder, onion powder, cayenne, oregano, and thyme. This gives you more control over the heat level and flavor balance.

Mayonnaise forms the base of the Alabama white sauce. It creates a creamy, tangy backdrop that complements the smoky chicken beautifully. Choose a high-quality mayo for the best results—it makes a big difference here.

Apple cider vinegar gives the sauce its signature tang. It cuts through the richness of the mayo and balances the bold spice of the chicken. A bit of prepared horseradish, black pepper, and lemon juice add depth and zip to round things out.

You don’t need any fancy tools for this recipe—just a good grill (gas or charcoal works), a mixing bowl for the sauce, and some tongs. A meat thermometer is helpful to make sure your chicken hits that juicy 165°F sweet spot.

How To Make This Cajun Grilled Chicken With Alabama White Sauce

This dish might sound fancy, but it’s surprisingly easy to pull off. Follow these steps for a foolproof, flavor-packed result every time.

Start by marinating the chicken. Rub your chicken pieces all over with Cajun seasoning and a drizzle of olive oil. Let them sit for at least 30 minutes—longer if you have the time. This allows the flavors to soak in and gives you that crave-worthy crust once they hit the grill.

While the chicken marinates, mix up the Alabama white sauce. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, horseradish, lemon juice, and freshly ground black pepper. Taste and adjust with a pinch of salt or extra vinegar if needed. Pop it in the fridge to chill while you grill—it gets better as it rests.

Fire up your grill to medium-high heat. Once hot, place the marinated chicken on the grates and let it cook undisturbed for 5-6 minutes per side. You’re looking for a golden char and internal temp of 165°F. Avoid flipping too often—letting it sear develops the best crust.

As the chicken rests (about 5 minutes off the heat), give your sauce one last stir. The flavors should be bold and creamy with a nose-tingling bite from the vinegar and horseradish.

Slice the chicken against the grain and serve with a generous drizzle of Alabama white sauce. The heat of the chicken slightly melts the sauce, creating a mouthwatering coating in every bite.

From first flip to final slice, this whole recipe takes about 45 minutes. It’s bold, satisfying, and just plain fun to eat.

Storage Options

Leftovers? Lucky you. This grilled chicken stores beautifully and the flavors only deepen after a day in the fridge.

Store any leftover chicken in an airtight container in the refrigerator for up to 4 days. Be sure to keep the sauce separate, also in an airtight container, so the texture stays fresh and creamy.

You can freeze the cooked chicken, too. Slice it before freezing for easier reheating later. Wrap tightly and store in a freezer-safe bag or container for up to 2 months. Just note: the Alabama white sauce is best fresh and doesn’t freeze well due to the mayo base.

To reheat the chicken, place slices in a covered skillet over low heat or microwave gently in 30-second intervals. Avoid overcooking—it’s already done! Reheat the sauce by letting it sit at room temp for a few minutes and giving it a quick stir before serving.

Variations and Substitutions

One of the best things about this recipe is how easy it is to make it your own. Whether you want to turn down the heat or experiment with new flavors, there are plenty of ways to shake things up.

If you’re not into spice, reduce the cayenne or opt for a mild Cajun seasoning blend. You’ll still get that smoky-sweet depth without the burn.

Not a mayo fan? Try using Greek yogurt in the sauce for a lighter, tangier version. It changes the flavor slightly but still works beautifully with the grilled chicken.

For a smoky twist, add a splash of liquid smoke to the marinade or grill over lump charcoal and wood chips. You’ll get that authentic backyard BBQ flavor even if you're using a gas grill.

Want to take it on the road? This chicken makes amazing sandwiches or wraps. Pile slices into a toasted bun with pickles and slaw, or roll it in a tortilla with lettuce and extra sauce for a portable lunch.

You can also change up the protein entirely. This recipe works just as well with grilled pork chops or even cauliflower steaks if you’re looking for a plant-based option.

Don’t be afraid to experiment! The core flavors are so well-balanced that they hold up to all kinds of delicious detours.

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