Cajun Grilled Chicken With Alabama White Sauce Recipe

There’s something about the smoky char of Cajun grilled chicken that makes it irresistible on a summer evening. The heat from the spices, combined with juicy grilled meat and a cool, tangy drizzle of Alabama white sauce, creates a flavor explosion you won’t forget anytime soon.

I discovered this combo on a road trip through the South, where a roadside BBQ joint paired spicy grilled chicken with a creamy vinegar-based sauce I’d never tried before. It was love at first bite—and I’ve been recreating it ever since. This recipe is quick, deeply flavorful, and perfect for weeknight grilling or casual entertaining.

Let’s dig into what makes this dish a must-try.

Why You’ll Love This Cajun Grilled Chicken with Alabama White Sauce

Get ready to meet your new favorite grilled chicken recipe. It’s bold, it’s creamy, and it’s surprisingly easy to pull off.

The first thing you’ll love is how quick it is to prepare. The chicken only needs about 30 minutes to marinate, and while the grill heats up, you can whisk together the white sauce in just five minutes. It’s a dinner win, especially when you’re short on time.

It’s also wonderfully budget-friendly. The ingredients—chicken thighs, pantry spices, mayo, and vinegar—are affordable and likely already in your kitchen. That means no last-minute grocery store runs or specialty items required.

Flavor-wise, it’s next level. The Cajun seasoning gives the chicken a smoky, peppery kick, while the Alabama white sauce cools it down with its tangy, creamy punch. It’s a balance of bold and refreshing in every bite.

Plus, this recipe is a crowd-pleaser. Serve it at backyard BBQs, potlucks, or simple family dinners—it always disappears fast. The chicken is also great leftover, so don’t be afraid to double the batch.

Now, let’s take a closer look at the ingredients that make this dish shine.

Ingredients Notes

The beauty of this recipe lies in its contrasting flavors—smoky heat from the chicken and cool tang from the sauce. With just a handful of well-chosen ingredients, you’ll create a dish that tastes like it came straight from a Southern smokehouse.

The star of the show is the boneless, skinless chicken thighs. They’re ideal for grilling because they stay juicy, even over high heat, and have a richer flavor than chicken breasts. Their slightly uneven texture also picks up more of the smoky char, making every bite satisfying.

Next, the Cajun seasoning brings boldness. A good Cajun blend typically includes paprika, garlic powder, onion powder, cayenne, thyme, and oregano. You can use store-bought or make your own. Either way, this spice mix adds the perfect punch of Southern heat.

For the sauce, you’ll need mayonnaise as the base. It gives the Alabama white sauce its creamy body and helps the flavors cling to the chicken. Choose a full-fat mayo for the richest flavor and smoothest texture.

Apple cider vinegar is what gives the sauce its signature tang. It cuts through the richness of the mayo and complements the spiciness of the chicken. Don’t skip it—this ingredient is key to balancing the dish.

You’ll also want prepared horseradish, garlic, and black pepper in your sauce. These boost the flavor with just enough kick and depth. If you like things spicy, you can add a touch of hot sauce or extra horseradish.

No fancy equipment needed—just a good grill (charcoal or gas), a mixing bowl for the sauce, and tongs. A meat thermometer helps, too, to ensure the chicken is perfectly cooked.

How To Make This Cajun Grilled Chicken with Alabama White Sauce

This dish comes together easily with a few simple steps. The chicken gets marinated, grilled to perfection, and finished with a drizzle of sauce that takes everything up a notch.

Start by prepping your marinade. In a small bowl, mix Cajun seasoning with olive oil to form a paste. Rub this all over the chicken thighs, ensuring every piece is well coated. Let the chicken marinate for at least 30 minutes—or up to 4 hours if you’ve got the time. The longer it rests, the deeper the flavor.

While the chicken marinates, make the Alabama white sauce. In a medium bowl, whisk together mayonnaise, apple cider vinegar, prepared horseradish, garlic, salt, and black pepper. Let the sauce chill in the fridge. This not only enhances the flavor but also helps the sauce thicken slightly.

When you're ready to grill, preheat your grill to medium-high heat. Oil the grates well to prevent sticking. Once the grill is hot, place the chicken thighs on and let them cook undisturbed for 5–6 minutes per side. You're looking for dark grill marks and an internal temperature of 165°F.

Don’t be afraid to move the chicken to a cooler part of the grill if it's browning too fast. You want that nice char without burning the spices. Once the chicken is cooked through, transfer it to a plate and let it rest for 5 minutes. This allows the juices to redistribute and keeps the meat moist.

Now for the best part—serving. Drizzle the Alabama white sauce generously over the grilled chicken, or serve it on the side for dipping. Either way, it adds a creamy tang that balances the heat of the Cajun seasoning beautifully.

From marinating to grilling, the whole process takes just under an hour. It’s a satisfying, fuss-free recipe that delivers maximum flavor with minimal effort.

Storage Options

If you’ve got leftovers (lucky you!), this chicken stores beautifully. Let it cool to room temperature before transferring it to an airtight container. It will keep in the fridge for up to four days.

The Alabama white sauce can be stored separately in a sealed jar or container for up to a week. In fact, the flavor improves after a day or two, making it perfect for leftovers.

To freeze the chicken, wrap individual pieces tightly in plastic wrap and then foil, or place them in a freezer-safe bag. They’ll keep well for up to two months. Thaw overnight in the fridge before reheating.

When reheating, warm the chicken gently in a 300°F oven until heated through. Avoid microwaving if possible, as it can make the meat rubbery. Serve with a fresh drizzle of sauce to revive the flavor.

Variations and Substitutions

One of the best things about this recipe is how flexible it is. You can easily tweak it to fit your preferences or use what you already have in the kitchen.

If you prefer milder heat, cut back on the cayenne in your Cajun seasoning or choose a store-bought blend labeled "mild." You can also mix in a bit of brown sugar for a sweet-spicy twist that balances the heat.

Not a fan of chicken thighs? Boneless, skinless chicken breasts work, too—just be sure not to overcook them, as they dry out more easily. You can even use drumsticks or bone-in thighs if you adjust the grill time accordingly.

Want to go low-carb? Skip the bun and serve the grilled chicken over a crisp green salad, drizzled with the Alabama white sauce as dressing. It’s just as flavorful and keeps things light.

For a smoky upgrade, try grilling over charcoal instead of gas. The added woodsmoke makes the Cajun spices pop and adds a rustic depth to the dish that’s hard to replicate indoors.

Feel free to make the white sauce your own. Add a touch of honey for sweetness, a pinch of smoked paprika for depth, or a splash of hot sauce if you’re craving more heat. It’s a forgiving sauce that welcomes experimentation.

This dish is all about bold flavors and fun adaptations. Don’t be afraid to make it your own—you might just create a new family favorite in the process.

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