Description
This Cajun Grilled Chicken with Alabama White Sauce recipe offers a flavorful and spicy twist on classic grilled chicken. The chicken breasts are marinated with a zesty blend of Cajun spices and grilled to juicy perfection, then paired with a tangy, creamy Alabama white sauce that balances heat with acidity. Perfect for summer cookouts or a satisfying weeknight dinner.
Ingredients
Scale
Chicken and Spice Rub
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper, to taste
- 1 tablespoon fresh lemon juice
Alabama White Sauce
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- Salt and black pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the Grill: Preheat your grill to medium-high heat, approximately 400°F (200°C), to ensure a hot surface for cooking the chicken evenly.
- Mix the Spice Rub: In a small bowl, combine the Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create a flavorful spice blend.
- Season the Chicken: Rub the chicken breasts with olive oil thoroughly, then coat them generously with the prepared spice mixture. Squeeze fresh lemon juice over the chicken pieces to add brightness.
- Marinate: Allow the seasoned chicken to rest and marinate for 10-15 minutes. This helps the flavors penetrate the meat for a tastier result.
- Grill the Chicken: Place the marinated chicken breasts on the preheated grill. Cook for 6-7 minutes per side, turning once, until the internal temperature reaches 165°F (75°C) to ensure they are fully cooked and juicy.
- Rest the Chicken: Remove the chicken from the grill and let it rest for a few minutes. This allows the juices to redistribute, making the chicken more tender.
- Prepare Alabama White Sauce: In a bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, lemon juice, garlic powder, onion powder, cayenne pepper, salt, and black pepper until smooth and well combined.
- Chill the Sauce: Refrigerate the Alabama white sauce for 15-20 minutes to allow the flavors to meld and develop fully.
- Serve: Plate the grilled chicken breasts and drizzle the Alabama white sauce on top or serve it on the side for dipping. Garnish with chopped fresh parsley if desired for a touch of color and freshness.
Notes
- Adjust the cayenne pepper in both the spice rub and sauce according to your preferred spice level.
- Ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- Allowing the chicken to rest after grilling helps keep it juicy and tender.
- The Alabama white sauce can be made ahead and stored in the refrigerator for up to 3 days.
- If you don’t have a grill, this chicken can also be cooked on a grill pan or broiled in the oven.
