Cajun Grilled Chicken with Alabama White Sauce is honestly a total game changer for those plain old weeknight dinners. Have you ever tried to amp up your chicken but get stuck with rubbery, flavorless results? Yep, that used to be me too. Until I stumbled across this fiery, tangy pairing. Not too tricky. Not fussy. Yet it somehow tastes like you spent an hour with a fancy chef. If you’re after new ways to make chicken less…well, boring, you’re in the right place. Oh, and if you want to double down on flavor, check out this blackened chicken recipe for another twist!
Why You’ll Love This Recipe
Let me just be real for a sec: Cajun Grilled Chicken with Alabama White Sauce hits that happy spot between tangy, spicy, and creamy. The way the zippy white sauce smacks against the smoky heat from the Cajun rub is—oh my. Honestly, the combination’s outrageously simple yet tastes like straight up five-star-restaurant stuff and I don’t say that lightly.
Don’t worry if grilling isn’t your thing. I’m not the backyard BBQ king, either. This comes together quick and works on a stovetop grill pan too (yes, the kitchen will smell amazing). The best part? That Alabama white sauce is like a flavor bomb—zesty, a lil’ bit sweet, and just enough heat to keep it interesting. I’ve served this for both picky eaters and heat-seekers and somehow everyone finishes their plate.
Which, let’s be real, is super rare in my family.
How to Make Cajun Grilled Chicken with Alabama White Sauce
So, let’s get into it. For the chicken, grab boneless, skinless breasts (or thighs, honestly, whatever you got). Pat them dry—super important. Mix up a bunch of Cajun spices. You can use store-bought, but homemade’s usually better. Rub it all over the chicken. And be generous, there’s no such thing as too much unless you hate flavor (kidding…kind of).
Now—preheat your grill or grill pan. Medium-high heat is the sweet spot here. Throw those chicken pieces on and don’t touch ‘em for a minute. Let ‘em get a good sear because that’s where the taste hides. Cook for about six to eight minutes a side. You want juicy, not dry. If you’ve got a meat thermometer lurking somewhere, 165°F is your gold ticket.
Okay, sauce time! Whisk together mayo, vinegar (the tangier, the better), some spicy mustard, horseradish, a teeny bit of sugar, plus salt and pepper. Some folks add garlic powder or a splash of hot sauce (do it). Give it a taste—should be tangy, creamy, sharp, and a lil’ spicy.
Slather that sauce all over your cooked chicken or serve it on the side if you like to dip.
“My husband, who claims he hates chicken, basically licked his plate clean after I made this for the first time. The Alabama white sauce is unreal!” — Sarah from Baton Rouge
Helpful Tips
Look, I’m not a kitchen perfectionist, but I have goofed a lot. Here’s what actually makes this Cajun Grilled Chicken with Alabama White Sauce swing from “meh” to “heck yes!” Don’t skip patting the chicken dry, or your spices won’t stick right. If you’re sensitive to heat, go easy on the cayenne in the rub, but don’t skip it altogether. The grilling, even indoors, really pulls all the flavors together and gives the chicken a smoky note you just can’t fake.
And please—don’t rush the marinating (even 10 minutes helps) because it lets all those spicy bits sink in. When you make the Alabama white sauce, chill it for 20 minutes, if you can. The flavors get cozier. Kinda like how chili is always better the next day. If you’re feeling feisty, double the sauce and use it on grilled veggies or even as a salad dressing. Isn’t that clever?
Storage Instructions
Okay, here’s what’s great about this dish: It keeps pretty well, so don’t worry about leftovers. If you’ve got any left (doubtful), store the cooked chicken in a tightly sealed container in the fridge. Chicken will be fine for about 3-4 days. The Alabama white sauce can sit happily in a jar or container. Just be sure to use a clean spoon each time—no double dipping or you’ll get weird stuff growing (no thanks).
You can even slice up the chicken for next day salads or wraps. Oh, and if you must freeze, just do the chicken. Sauce doesn’t freeze super well (it separates). But honestly, it’s so fast to whip up, you’ll survive. Here’s a quick table:
| Food | Storage | How Long |
|---|---|---|
| Grilled Chicken | Fridge (sealed) | 3-4 days |
| Alabama White Sauce | Fridge (jar/container) | Up to 1 week |
Nutritional Information
Is this the healthiest chicken ever? Well, let’s just say it beats fried chicken buckets by a mile. It’s loaded with protein and because you grill instead of fry, you lose a lot of extra oiliness. The sauce uses mayo, sure, but you can sub with light mayo or Greek yogurt to trim the calories, if that floats your boat.
The average serving comes in around 310-370 calories (depending on how saucy you get), plus decent protein and just enough fat to keep things satisfying. Still not “diet food,” but it won’t knock you off your health wagon, either. And with all that flavor, you definitely won’t feel cheated after dinner. Pinky promise.
Serving Suggestions
I gotta say, this chicken pairs good with tons of sides. Here are some winning combos:
- Charred corn on the cob—keep that grill working!
- Creamy coleslaw or potato salad
- A hunk of crusty bread or fresh-baked dinner rolls
Or, okay, toss sliced chicken on top of a big green salad, dunked with extra Alabama sauce. Feels sort of like lunch at a Southern diner.
Common Questions
Q: Can I cook the Cajun Grilled Chicken with Alabama White Sauce in the oven?
A: Absolutely. If the weather’s bad, bake or broil the chicken till it hits 165°F. Might miss out on some grill flavor, but it’ll still be juicy.
Q: Is the Alabama white sauce super spicy?
A: Not really! It has a kick, sure, but if you’re a spice wimp, just skip the full amount of horseradish or add more mayo. It still tastes great.
Q: Can I make the sauce ahead of time?
A: Oh yes. I actually think it tastes better after chilling a few hours. Let the flavors hang out, and you’ll see what I mean.
Q: Is there a way to make it dairy free?
A: Totally. Alabama sauce is usually dairy-free since it’s mayo-based. Just double check any bottled mayo you use.
Q: Best way to reheat leftovers without drying them out?
A: Splash a little water or broth over the chicken and cover it before microwaving. Keeps it nice and moist.
Fired Up For Dinner Tonight?
No kidding, this Cajun Grilled Chicken with Alabama White Sauce recipe is my go-to when I want flavor without a ton of fuss. It’s spicy, it’s creamy, and it absolutely makes boring chicken a thing of the past.
For more recipes check my
6 Tasty Beef and Olive Pasta Ideas for Dinner Delight
or
Zesty Cuban Mojito Chicken for Your Grill
And hey, if you’re still hungry for more dinner ideas, check out this step-by-step guide on Cajun Grilled Chicken with Alabama White Sauce – Recipes Smile. The more you try, the better you get at home-cooked awesomeness! Get grilling, y’all.
Cajun Grilled Chicken with Alabama White Sauce
- Total Time: 26 minutes
- Yield: 4 servings
- Diet: Paleo
Description
A flavorful and easy recipe for Cajun Grilled Chicken with a tangy Alabama White Sauce that elevates your weeknight dinners.
Ingredients
- Boneless, skinless chicken breasts or thighs
- Cajun spices
- Mayo
- Vinegar
- Spicy mustard
- Horseradish
- Sugar
- Salt and pepper
Instructions
- Pat the chicken dry and rub with Cajun spices.
- Preheat the grill or grill pan to medium-high heat.
- Cook the chicken for 6-8 minutes on each side until it reaches 165°F.
- For the sauce, whisk together mayo, vinegar, mustard, horseradish, sugar, and seasonings.
- Serve the sauce slathered on the chicken or on the side for dipping.
Notes
Don’t skip patting the chicken dry, and consider chilling the sauce for better flavor.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg