Description

Craving a bold, Southern-inspired dish that’s bursting with smoky, spicy, and tangy flavors? What if you could fire up the grill and create Cajun Grilled Chicken with Alabama White Sauce in just 35 minutes, perfect for a weeknight dinner or a weekend barbecue? This beginner-friendly recipe pairs juicy, Cajun-spiced chicken with a creamy, zesty white sauce that’s a hallmark of Alabama BBQ. Ideal for family meals, summer cookouts, or meal prep, this dish delivers a punch of flavor with minimal effort

Ingredients

For the Cajun Grilled Chicken

Boneless, Skinless Chicken Breasts (4, ~1.5 lb): Lean, tender protein that absorbs the Cajun spices well.
Olive Oil (2 tbsp): Helps spices adhere and promotes even grilling.
Cajun Seasoning (1 tbsp): Delivers bold, spicy, and herbaceous flavor.
Smoked Paprika (1 tsp): Adds smoky depth to the spice rub.
Garlic Powder (½ tsp): Infuses savory, aromatic notes.
Onion Powder (½ tsp): Brings subtle, savory sweetness.
Cayenne Pepper (¼ tsp, adjust to taste): Provides adjustable heat.
Salt and Pepper (to taste): Enhances overall flavor.
Fresh Lemon Juice (1 tbsp): Adds bright, tangy acidity to balance spices.

For the Alabama White Sauce

Mayonnaise (1 cup): Creates a creamy, rich base for the sauce.
Apple Cider Vinegar (2 tbsp): Adds tangy, slightly sweet acidity.
Dijon Mustard (1 tbsp): Brings sharp, savory depth.
Lemon Juice (1 tsp): Enhances brightness and tang.
Garlic Powder (½ tsp): Infuses subtle savory flavor.
Onion Powder (½ tsp): Adds a hint of sweetness.
Cayenne Pepper (¼ tsp): Provides a mild, spicy kick.
Salt and Black Pepper (to taste): Balances and enhances flavors.
Fresh Parsley (1 tbsp, chopped, optional): Adds a fresh, colorful garnish.

Substitutions and Variations

Chicken Breasts: Swap with chicken thighs for juicier texture or tofu for vegetarian; adjust cooking time (thighs: 7–8 minutes per side, tofu: 4–5 minutes per side).
Olive Oil: Use avocado oil or grapeseed oil for high-heat grilling.
Cajun Seasoning: Make your own with paprika, garlic powder, onion powder, thyme, oregano, and cayenne if store-bought is unavailable.
Mayonnaise: Use Greek yogurt or vegan mayo for a lighter or vegan version.
Apple Cider Vinegar: Substitute with white vinegar or lemon juice for similar acidity.
Dijon Mustard: Swap with yellow mustard or whole-grain mustard for a milder flavor.
Vegetarian/Vegan: Use grilled tofu or portobello mushrooms, vegan mayo, and ensure spices are vegan.
Gluten-Free: Naturally gluten-free; ensure Cajun seasoning and Dijon mustard are gluten-free certified.

Optional Additions

Spices: Add ½ tsp chili powder or red pepper flakes to the chicken rub for extra heat.
Sauce Enhancers: Mix 1 tsp horseradish or hot sauce into the white sauce for a bolder kick.
Sides: Serve with coleslaw, grilled corn, or roasted sweet potatoes for a complete meal.

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Instructions

Prepare the Cajun Grilled Chicken:
- Preheat the grill to medium-high heat (400°F/200°C); lightly oil the grates to prevent sticking.
- In a small bowl, mix 1 tbsp Cajun seasoning, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp cayenne pepper, and salt and pepper to taste (about ½ tsp each).
- Rub 4 boneless, skinless chicken breasts with 2 tbsp olive oil, then coat evenly with the spice mixture.
- Squeeze 1 tbsp fresh lemon juice over the chicken and let marinate for 10–15 minutes at room temperature.
- Tip: Pat chicken dry before seasoning for better spice adhesion; marinate no longer than 30 minutes to avoid overpowering with lemon.
Grill the Chicken:
- Place the marinated chicken on the preheated grill.
- Cook for 6–7 minutes per side, or until the internal temperature reaches 165°F (75°C), flipping once to ensure even cooking.
- Remove from the grill, tent with foil, and let rest for 5 minutes to retain juices.
- Tip: Use a meat thermometer for accuracy; avoid pressing down on chicken to keep it juicy.
Make the Alabama White Sauce:
- In a small bowl, whisk together 1 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tsp lemon juice, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp cayenne pepper, and salt and black pepper to taste (about ¼ tsp each).
- Cover and refrigerate for 15–20 minutes to allow flavors to meld.
- Tip: Whisk until smooth; taste and adjust vinegar or cayenne for desired tang or heat.
Serve:
- Slice the rested chicken breasts if desired or serve whole.
- Drizzle Alabama white sauce over the chicken or serve on the side for dipping (about 2 tbsp per serving).
- Garnish with 1 tbsp chopped fresh parsley (optional) for a pop of color.
- Pair with sides like coleslaw, grilled veggies, or cornbread, and a drink like iced tea or lemonade.
- Serve immediately for the best flavor and warmth.
- Tip: Offer extra sauce in a small bowl for customization; serve chicken hot to contrast the cool sauce.