Spicy Cajun Chicken with Creamy Sauce (Print Version)

# Ingredients:

→ For the Cajun Grilled Chicken

01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 tablespoon Cajun seasoning
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/4 teaspoon cayenne pepper (adjust to taste)
08 - Salt and pepper, to taste
09 - 1 tablespoon fresh lemon juice

→ For the Alabama White Sauce

10 - 1 cup mayonnaise
11 - 2 tablespoons apple cider vinegar
12 - 1 tablespoon Dijon mustard
13 - 1 teaspoon lemon juice
14 - 1/2 teaspoon garlic powder
15 - 1/2 teaspoon onion powder
16 - 1/4 teaspoon cayenne pepper
17 - Salt and black pepper, to taste
18 - 1 tablespoon fresh parsley, chopped (optional, for garnish)

# Instructions:

01 - Preheat your grill to medium-high heat, around 400°F (200°C). Make sure the grates are clean and lightly oiled to prevent sticking.
02 - In a small bowl, combine the Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to create your spice rub.
03 - Drizzle the chicken breasts with olive oil, making sure they're evenly coated. This helps the spices stick and keeps the chicken moist during grilling. Generously sprinkle the spice mixture over both sides of the chicken breasts, pressing lightly to help it adhere. Finish by squeezing fresh lemon juice over the seasoned chicken.
04 - Let the seasoned chicken rest for 10-15 minutes at room temperature. This short marinating time allows the flavors to begin penetrating the meat while you prepare the sauce.
05 - While the chicken is marinating, make the sauce by whisking together mayonnaise, apple cider vinegar, Dijon mustard, lemon juice, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a medium bowl until smooth and well combined. Refrigerate the sauce for 15-20 minutes to allow the flavors to develop.
06 - Place the marinated chicken breasts on the preheated grill. Cook for 6-7 minutes on the first side until nice grill marks form. Flip the chicken and continue cooking for another 6-7 minutes, or until the internal temperature reaches 165°F (75°C) when checked with a meat thermometer.
07 - Remove the grilled chicken from the heat and transfer to a clean plate. Tent loosely with aluminum foil and let rest for 5 minutes. This allows the juices to redistribute throughout the meat, ensuring your chicken stays moist and tender.
08 - Place the grilled chicken on serving plates and drizzle generously with the Alabama white sauce, or serve the sauce on the side for dipping. Garnish with freshly chopped parsley if desired for a pop of color and fresh flavor.

# Notes:

01 - For a milder version, reduce or omit the cayenne pepper in both the chicken rub and the white sauce.
02 - Alabama white sauce is a regional specialty traditionally paired with chicken, offering a tangy contrast to the spicy Cajun seasoning.
03 - No grill? No problem! You can cook this chicken on a stovetop griddle or bake it in the oven at 400°F (200°C) for 20-25 minutes.
04 - This recipe is naturally gluten-free, just check that your Cajun seasoning doesn't contain any gluten ingredients.

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