Cajun Grilled Chicken with Alabama White Sauce

Juicy, spice-crusted chicken with a cooling, tangy sauce creates the perfect balance of heat and creaminess in every bite. This Cajun Grilled Chicken with Alabama White Sauce brings together two beloved Southern traditions—bold Cajun seasonings and the legendary mayo-based white BBQ sauce that originated in Alabama. The contrast between the smoky, spicy chicken and the creamy, tangy sauce delivers a flavor combination that will have everyone reaching for seconds.

I discovered Alabama white sauce years ago during a road trip through the South and immediately fell in love with its tangy, creamy profile. Pairing it with Cajun-spiced chicken was one of those happy kitchen accidents that turned into a family favorite. Now it's the most requested grilling recipe whenever friends come over, with many asking for the sauce recipe before they leave.

Perfect Ingredients

• Boneless Chicken Breasts: Choose evenly-sized pieces for consistent cooking—pounding them slightly helps create uniform thickness
• Cajun Seasoning: The signature spice blend provides complex flavor with one simple ingredient—quality matters here
• Smoked Paprika: Adds a subtle smokiness that enhances the grilled flavor—Spanish varieties offer the best depth
• Apple Cider Vinegar: Provides essential tang in the white sauce—raw unfiltered versions have the richest flavor
• Dijon Mustard: Adds complexity and subtle heat to the sauce—whole grain varieties provide interesting texture
• Fresh Lemon Juice: Brightens both the chicken marinade and the sauce—always use fresh rather than bottled
• Mayonnaise: Creates the creamy base for the signature white sauce—full-fat versions yield the best flavor and texture

Cooking Method

Season The Chicken:

Begin by mixing two tablespoons olive oil with one tablespoon Cajun seasoning, one teaspoon smoked paprika, half teaspoon each of garlic and onion powder, quarter teaspoon cayenne pepper (adjust to your heat preference), and salt and pepper to taste. Rub this flavorful mixture all over four boneless chicken breasts, ensuring even coverage. Finish with a squeeze of fresh lemon juice, which not only adds brightness but also helps tenderize the meat. Let the chicken sit for 10-15 minutes to absorb the flavors while you prepare the grill and sauce.

Prepare The Grill:

Preheat your grill to medium-high heat, around 400°F. Clean and oil the grates to prevent sticking—this is especially important with spice-crusted chicken. If you don't have a grill, a cast-iron grill pan on the stovetop works beautifully as well. The goal is to achieve those attractive grill marks while cooking the chicken through without burning the spices.

Create The White Sauce:

While the grill heats up, whisk together one cup mayonnaise, two tablespoons apple cider vinegar, one tablespoon Dijon mustard, one teaspoon lemon juice, half teaspoon each of garlic and onion powder, quarter teaspoon cayenne pepper, and salt and pepper to taste. The sauce should be smooth and tangy with a hint of heat. For the best flavor development, refrigerate the sauce while you cook the chicken, allowing the ingredients to meld together.

Grill To Perfection:

Place the seasoned chicken breasts on the preheated grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F. The cooking time may vary depending on the thickness of your chicken pieces. Look for nice grill marks and a slightly charred exterior, which adds flavor while keeping the inside juicy. Resist the urge to constantly flip the chicken—fewer turns mean better grill marks and juicier meat.

Rest Before Serving:

Once cooked, remove the chicken from the grill and allow it to rest for 5 minutes on a cutting board. This crucial step allows the juices to redistribute throughout the meat instead of running out when cut. The chicken will also continue cooking slightly from residual heat, ensuring it's perfectly done without becoming dry.

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My neighbor, who claims to hate mayonnaise-based sauces, was skeptical when I served this dish at a cookout. After trying it, he not only went back for seconds but asked for the recipe. What surprised him most was how the tanginess of the vinegar and lemon juice transformed the mayonnaise into something completely different from what he expected.

Perfect Pairings

Complete your meal with sides that complement the bold flavors of this Cajun chicken. Crispy roasted potatoes seasoned with garlic and herbs provide textural contrast while absorbing any extra sauce. Grilled corn on the cob with a light brush of butter adds sweetness that balances the savory, spicy chicken. For something fresh, a simple coleslaw with a vinegar dressing rather than mayo keeps the meal from feeling too heavy while adding crunch and acidity.

Exciting Variations

Customize this versatile recipe to create new flavor experiences. Use boneless chicken thighs instead of breasts for even juicier, more flavorful results—just increase the cooking time slightly. Create a Cajun chicken sandwich by serving the sliced chicken on a toasted brioche bun with the white sauce as a spread, topped with crisp lettuce and sliced tomato. For a lower-carb option, slice the chicken and serve it over a mixed green salad with the Alabama white sauce as dressing, adding avocado and tomatoes for freshness.

Storage Solutions

Maintain flavor and texture with proper storage techniques. Refrigerate leftover chicken in an airtight container for up to three days, keeping it separate from the sauce if possible. When reheating, avoid the microwave which can toughen the meat. Instead, slice the chicken and warm it gently in a skillet with a splash of water to maintain moisture. The Alabama white sauce stays fresh in the refrigerator for up to a week in a sealed container, and actually improves in flavor after a day as the ingredients meld. Bring the sauce to room temperature before serving leftover portions for the best flavor.

I've grilled countless chicken recipes over the years, but this Cajun-spiced version with Alabama white sauce remains my go-to when I want to impress without spending hours in the kitchen. What makes it special is the perfect balance—spicy and smoky chicken offset by a sauce that's creamy and tangy rather than heavy. Whenever I make it for guests, the conversation inevitably turns to the unexpected combination, and particularly to that white sauce that many people haven't experienced before. This recipe has taught me that sometimes the most memorable dishes come from crossing regional boundaries and bringing together traditions that complement each other perfectly.

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Frequently Asked Questions

→ What is Alabama white sauce?

Alabama white sauce is a regional BBQ sauce originating from northern Alabama. Unlike traditional red BBQ sauces, it's mayonnaise-based with vinegar and spices, creating a tangy, creamy sauce that pairs perfectly with grilled meats, especially chicken.

→ Can I make this recipe ahead of time?

Yes! The Alabama white sauce can be made up to 3 days ahead and stored in the refrigerator. You can also season the chicken up to 24 hours in advance. Keep the seasoned chicken covered in the refrigerator until you're ready to grill.

→ How spicy is Cajun seasoning?

Commercial Cajun seasonings vary in heat level, but most are moderately spicy. In this recipe, the cayenne pepper adds most of the heat. You can adjust the spiciness by reducing or increasing the cayenne to suit your preference.

→ What sides go well with this chicken?

This Cajun chicken pairs wonderfully with Southern-inspired sides like coleslaw, cornbread, grilled corn on the cob, or potato salad. For a lighter meal, serve with a green salad or grilled vegetables. The white sauce also makes a great dressing for side dishes.

→ Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work great with this recipe and stay especially juicy on the grill. Cook them for about the same time (6-7 minutes per side), but always check for an internal temperature of 165°F (75°C).

→ Is there a way to make this recipe dairy-free?

This recipe is naturally dairy-free as written. The creamy texture comes from mayonnaise, which is made with eggs and oil, not dairy. Just be sure to check your mayonnaise ingredients if you have a strict dairy restriction.