Cajun Grilled Chicken With Alabama White Sauce Recipe

There’s something magical about smoky, spice-rubbed chicken sizzling on the grill, especially when it's paired with a creamy, tangy sauce that takes things to the next level. This Cajun Grilled Chicken with Alabama White Sauce is bold, zesty, and absolutely unforgettable—from the first bite to the last drizzle.

this Recipe

I discovered this flavor-packed combo during a summer road trip through the South. One roadside BBQ shack served their grilled chicken with a vinegary white sauce, and I’ve been obsessed ever since. Now, this Cajun-inspired twist has become a family favorite and a guaranteed hit at backyard cookouts.

Ready to fire up the grill? Let’s talk about why you’ll love this recipe.

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

Get ready to meet your new go-to summer recipe. This dish is everything you want in a grilled meal—spicy, smoky, juicy, and finished with a creamy sauce that balances the heat beautifully.

First off, it’s incredibly quick and easy to make. The Cajun spice rub comes together with pantry staples, and the chicken grills up in just 10–12 minutes. No marinades, no overnight prep—just rub, grill, and enjoy.

This recipe is perfect for entertaining. The bold Cajun flavors paired with the cool, creamy sauce are a guaranteed conversation starter. Whether you’re hosting a casual cookout or a weeknight dinner, it looks and tastes like you spent way more time on it than you did.

It’s also budget-friendly. Boneless, skinless chicken thighs are affordable and cook up juicy and flavorful every time. Add a few simple ingredients for the sauce, and you’ve got a meal that feeds a crowd without breaking the bank.

And let’s not forget how versatile it is. Serve the chicken whole, sliced over salad, or tucked into buns with extra sauce. Leftovers (if there are any) make amazing sandwiches or wraps the next day.

Now that you’re hooked on the idea, let’s break down what you’ll need to bring it all together.

Ingredients Notes

The beauty of this Cajun Grilled Chicken lies in its simplicity. Every ingredient plays a role in building flavor, and when combined, they create a smoky, spicy, and tangy masterpiece that’s hard to resist.

Chicken thighs are the star of the show. I prefer boneless, skinless thighs for their juiciness and flavor. They’re forgiving on the grill, meaning you won’t end up with dry or overcooked meat, even if you get a little distracted. You can swap in chicken breasts if needed, but thighs truly shine here.

The Cajun seasoning is what gives the chicken its bold character. A mix of smoked paprika, garlic powder, onion powder, cayenne, oregano, and thyme creates a balance of heat and depth. If you have a pre-made Cajun blend on hand, feel free to use that—but I recommend adjusting the salt and spice levels to taste.

For the Alabama white sauce, you’ll need mayonnaise as the base. It may sound unusual for a BBQ sauce, but trust me—this creamy, tangy sauce cuts through the spice and smoke beautifully. Choose a high-quality mayo for best flavor.

Apple cider vinegar brings the signature tang to the white sauce. It brightens everything up and makes the sauce light and pourable. A splash of prepared horseradish, Dijon mustard, and a sprinkle of black pepper round out the sauce with a zippy, peppery kick.

As for equipment, you’ll need a grill—gas or charcoal works great—and a small bowl or jar for mixing the sauce. A digital meat thermometer is also handy to ensure perfectly cooked chicken every time.

How To Make This Cajun Grilled Chicken With Alabama White Sauce

Making this recipe is surprisingly straightforward, but the results are anything but ordinary. With just a few steps, you’ll be serving up tender grilled chicken with layers of smoky heat and creamy, tangy sauce.

Start by preparing your Cajun spice rub. In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, dried oregano, thyme, salt, and pepper. Mix until everything is well blended. Pat your chicken thighs dry with paper towels, then generously coat them with the seasoning on both sides. Let them rest at room temperature while you preheat your grill.

Next, get your grill hot. You want medium-high heat for a nice sear—about 400°F if you’re using a thermometer. Clean the grates and lightly oil them to prevent sticking. Once the grill is ready, place the chicken thighs directly over the heat. Grill for about 5–6 minutes per side, flipping once, until the internal temperature reaches 165°F. The outside should be slightly charred with beautiful grill marks, and the inside juicy and tender.

While the chicken is grilling, mix up your Alabama white sauce. In a medium bowl, whisk together mayonnaise, apple cider vinegar, horseradish, Dijon mustard, lemon juice, and black pepper. Taste and adjust as needed—some like it tangier, others prefer more pepper. The sauce will be thin and pourable, perfect for drizzling or dipping.

Once the chicken is done, let it rest for 5 minutes to seal in the juices. This is the perfect time to give your sauce one last stir. You can serve the chicken whole or slice it up, then spoon the Alabama white sauce generously over the top—or serve it on the side for dipping.

From start to finish, this recipe takes about 25–30 minutes, making it a fast but flavor-packed option for any night of the week.

Storage Options

If you’re lucky enough to have leftovers, this dish stores beautifully. Let the grilled chicken cool to room temperature before transferring it to an airtight container. It will stay fresh in the fridge for up to 4 days.

The Alabama white sauce should also be stored separately in a sealed jar or container. It keeps well in the refrigerator for up to a week—just give it a quick stir before using, as it may separate slightly.

If you want to freeze the chicken, go right ahead. Wrap it tightly in foil or plastic wrap and place it in a freezer-safe bag. It will keep for up to 2 months. Thaw overnight in the refrigerator before reheating.

To reheat, warm the chicken in a 325°F oven for about 10–15 minutes, or until heated through. You can also microwave it in short bursts, but be careful not to overdo it. Add the sauce after reheating to preserve its creamy texture.

Variations and Substitutions

One of the best parts about this recipe is how easy it is to adapt. Whether you're changing up the protein or adjusting the heat level, there are plenty of ways to make it your own.

If you prefer a milder flavor, reduce the amount of cayenne pepper in the Cajun rub. You’ll still get the classic smoky and savory notes, just without as much heat. You can also add a little brown sugar to the mix for a touch of sweetness.

Want to go bold? Try using bone-in, skin-on chicken thighs for even more flavor. The skin crisps up beautifully on the grill, and the bones help retain moisture. Just increase the cooking time slightly to ensure they cook through.

Don’t have a grill? No problem. You can cook the Cajun chicken in a grill pan on the stovetop or bake it in a 425°F oven for about 20–25 minutes. It won’t have quite the same smoky flavor, but it will still be delicious.

The Alabama white sauce is also flexible. Add more horseradish for a spicier kick, or stir in a pinch of sugar if you like a hint of sweetness. You could even swap the vinegar for lemon juice for a slightly different tang.

Feel free to experiment and find the combo that works best for your taste buds. With a recipe this flavorful, it’s hard to go wrong.

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