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This Cajun grilled chicken with Alabama white sauce combines smoky spices with a creamy, tangy sauce that perfectly balances the heat. The rich cajun flavors infuse the tender chicken while the cooling white sauce provides a delicious contrast that makes every bite memorable.
I first made this recipe for a summer cookout when I wanted something different from the usual barbecue chicken. The combination was such a hit that friends now specifically request my "special chicken" whenever we plan gatherings around the grill.
Ingredients
Cajun Grilled Chicken
- Boneless skinless chicken breasts: Ensures quick even cooking and makes this dish weeknight friendly
- Olive oil: Helps the spices adhere to the chicken and prevents sticking on the grill
- Cajun seasoning: Provides that authentic Louisiana flavor profile with minimal effort
- Smoked paprika: Adds a wonderful depth and subtle smokiness
- Garlic powder and onion powder: Create a savory base without the work of fresh aromatics
- Cayenne pepper: Brings controllable heat look for fresh vibrant red powder for best flavor
- Fresh lemon juice: Brightens all the flavors and helps tenderize the meat
Alabama White Sauce
- Mayonnaise: Forms the creamy base try using a high quality version for best results
- Apple cider vinegar: Provides the signature tang that cuts through the richness
- Dijon mustard: Adds complexity and helps emulsify the sauce
- Fresh lemon juice: Brightens the flavor profile
- Garlic and onion powders: Create depth without overpowering
- Fresh parsley: Adds color and a herbaceous note choose flat leaf for more flavor
How To Make Cajun Grilled Chicken with Alabama White Sauce
- Prepare the Chicken:
- Mix your Cajun spice blend thoroughly in a small bowl ensuring even distribution of all spices. Pat the chicken breasts dry with paper towels this helps the seasoning adhere better. Drizzle olive oil over both sides of the chicken and massage it in to create a base for the spices. Apply the spice mixture generously pressing it into the meat for maximum flavor absorption. Finish with a squeeze of fresh lemon juice and allow to marinate for at least 15 minutes at room temperature for the flavors to penetrate.
- Grill to Perfection:
- Preheat your grill to medium high heat around 200°C and oil the grates to prevent sticking. Place chicken breasts on the hot grill and resist the urge to move them for the first 6 minutes this ensures proper sear marks and flavor development. Flip once and cook for another 6-7 minutes until the internal temperature reaches 75°C at the thickest part. Transfer to a clean plate and tent loosely with foil to rest for 5 minutes this allows juices to redistribute for maximum tenderness.
- Create the Alabama White Sauce:
- While the chicken cooks combine all sauce ingredients in a medium bowl. Whisk vigorously until completely smooth and well incorporated paying special attention to eliminate any lumps of spices. For best results refrigerate the sauce for 15-20 minutes allowing the flavors to meld though this step can be skipped if short on time. The sauce should have a pourable but thick consistency ideal for drizzling.
- Serve and Enjoy:
- Slice the rested chicken against the grain for maximum tenderness. Arrange on plates and generously drizzle with the Alabama white sauce. Sprinkle with fresh chopped parsley for a pop of color and fresh flavor. Serve immediately while the chicken is still warm and the sauce is cool for the perfect temperature contrast.
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The secret to this recipe's success is the balance between the smoky heat of the Cajun spices and the cooling tang of the Alabama white sauce. My family particularly loves how the vinegar in the sauce cuts through the richness making each bite refreshing rather than heavy. This combination has become our signature dish for summer gatherings on the patio.
Grilling Tips for Perfect Chicken
Achieving juicy chicken with beautiful grill marks requires a few key techniques. Always start with a properly preheated grill to get those distinctive marks and prevent sticking. For boneless chicken breasts consider pounding them to an even thickness before marinating this ensures they cook evenly without drying out thinner sections. The chicken is done when it reaches 75°C but I recommend pulling it off the grill at 73°C as the temperature will continue to rise during resting. Allow a full 5 minutes of resting time before slicing to keep all those flavorful juices inside.
About Alabama White Sauce
Alabama white sauce is a regional specialty with an interesting history. Unlike traditional tomato based barbecue sauces this mayonnaise based sauce originated in northern Alabama at Big Bob Gibson Bar-B-Q in Decatur. Created by Bob Gibson in 1925 this tangy sauce was originally developed for smoked chicken but has since become versatile enough for many dishes. The combination of mayonnaise vinegar and spices creates a cooling contrast to spicy grilled meats. While traditionalists might insist on using it only with poultry I find it equally delicious with pork or even as a unique dipping sauce for vegetables.
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Make Ahead and Storage Options
This recipe components can be prepared in advance for easy meal planning. The Cajun spice mixture can be made in bulk and stored in an airtight container for up to 3 months making weeknight preparations much faster. The Alabama white sauce actually improves with time as the flavors meld together store it in a sealed container in the refrigerator for up to 5 days. Leftover grilled chicken stays juicy when properly stored allow it to cool completely then refrigerate in an airtight container for up to 3 days. For best results when reheating slice the chicken first then warm gently in a covered skillet with a splash of water to maintain moisture.
Serving Suggestions
This Cajun chicken pairs beautifully with simple sides that complement without competing with its bold flavors. Consider serving alongside grilled corn on the cob brushed with butter and a sprinkle of the same Cajun seasoning for continuity. A crisp green salad with a light vinaigrette provides refreshing contrast to the rich sauce. For a heartier meal add roasted sweet potatoes or a cold pasta salad dressed lightly with olive oil and herbs. The Alabama white sauce can double as a fantastic dressing for coleslaw which makes an excellent side dish that echoes the flavors in the main course.
Frequently Asked Questions
- → What makes Cajun seasoning unique?
Cajun seasoning combines paprika, cayenne, garlic, and onion powder, creating a spicy, smoky flavor.
- → How do I keep chicken juicy while grilling?
Marinate the chicken with seasoning and olive oil, preheat the grill properly, and avoid overcooking. Let it rest after grilling.
- → Can I substitute Alabama white sauce ingredients?
Yes, you can use alternatives like Greek yogurt instead of mayonnaise or white vinegar instead of apple cider vinegar.
- → What side dishes pair well with Cajun grilled chicken?
Classic sides like coleslaw, grilled vegetables, or a fresh green salad complement this dish perfectly.
- → How long should I marinate the chicken?
Marinate for at least 10-15 minutes, but longer marination (up to 8 hours) enhances flavor.