Cajun Grilled Chicken With Alabama White Sauce Recipe

There’s something undeniably irresistible about the smell of Cajun spices sizzling on a hot grill. Add a creamy, tangy Alabama white sauce for dipping, and you’ve got a summer-worthy showstopper that balances heat with cool, zesty flavor.

I discovered this combo during a backyard BBQ experiment when I wanted something bold yet easy to make ahead. Now, it's become our go-to grilling recipe when friends come over—and there are never any leftovers.

If you love bold flavors and creamy sauces, keep reading—you’re going to want to make this one tonight.

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

There’s no shortage of reasons this recipe has made it into our regular rotation. It’s flavorful, easy, and just plain fun to eat.

It’s a flavor-packed grilling superstar.
The Cajun spice rub gives the chicken a smoky, slightly spicy kick that sears beautifully on the grill. That contrast between charred exterior and juicy interior is hard to beat.

It’s ridiculously easy to prep.
With just a handful of pantry spices and about 10 minutes of prep, you’ll have the chicken ready to grill. And the sauce? Stir everything together in one bowl—no cooking required.

Budget-friendly and crowd-approved.
This recipe uses affordable ingredients like boneless chicken thighs and basic condiments you probably already have. Perfect for feeding a crowd without breaking the bank.

It’s versatile enough for weeknights or weekend BBQs.
Whether you’re hosting a cookout or just grilling for the family, this dish fits the bill. Serve it with grilled veggies, coleslaw, or even piled into a sandwich.

Ingredients Notes

This recipe brings together simple pantry staples to create a meal that tastes anything but ordinary. Each ingredient serves a purpose—from the bold Cajun seasoning to the tangy sauce that pulls everything together.

Boneless, skinless chicken thighs are the star of this dish. They’re juicy, flavorful, and forgiving on the grill. Unlike chicken breasts, thighs stay tender and moist, even if they cook a little longer than intended. You can also use breasts or drumsticks, but thighs really deliver the best flavor here.

The Cajun seasoning blend is where the flavor magic happens. A mix of paprika, garlic powder, onion powder, cayenne, oregano, and thyme forms the backbone of the rub. Feel free to adjust the cayenne if you want more or less heat. I often make a double batch to keep on hand for future meals.

Mayonnaise is the base of the Alabama white sauce. It gives the sauce that rich, creamy texture. Use a good-quality mayo—Duke’s is a Southern favorite if you can find it.

To balance the richness of the mayo, we stir in apple cider vinegar, which brings just the right amount of tang. A touch of prepared horseradish adds heat, while black pepper and a dash of sugar round out the flavor.

You won’t need any fancy tools, just a grill (gas or charcoal), a pair of tongs, and a mixing bowl for the sauce. A meat thermometer is also helpful to ensure perfect doneness.

How To Make This Cajun Grilled Chicken with Alabama White Sauce

Creating this bold, flavor-packed dish is easier than you might expect. Here's how to bring it to life, step by step.

Start by preparing your chicken. Trim any excess fat from your boneless, skinless chicken thighs, then pat them dry with paper towels. This helps the spice rub stick better and ensures even browning on the grill.

In a small bowl, combine your Cajun seasoning: smoked paprika, garlic powder, onion powder, cayenne, oregano, thyme, salt, and black pepper. Rub the spice mixture all over the chicken, coating each piece generously. Let it sit at room temperature for about 15 minutes while you preheat the grill.

While the chicken rests, whip up your Alabama white sauce. In a medium bowl, stir together mayonnaise, apple cider vinegar, prepared horseradish, lemon juice, a pinch of sugar, salt, and plenty of cracked black pepper. The sauce should be tangy, creamy, and slightly spicy. Chill it in the fridge until ready to serve.

Fire up your grill to medium-high heat. Once it’s hot, oil the grates to prevent sticking. Place the chicken thighs on the grill and cook for 5-6 minutes per side. You want those beautiful grill marks and a golden, slightly charred exterior. Use a thermometer to check that the internal temperature hits 165°F.

Transfer the grilled chicken to a platter and tent with foil. Let it rest for about 5 minutes so the juices redistribute—this keeps every bite juicy and tender. Serve with a generous drizzle of the Alabama white sauce and extra on the side for dipping.

Start to finish, this recipe takes about 30–40 minutes, making it ideal for weeknights or relaxed weekend dinners.

Storage Options

Have leftovers? Lucky you. This dish stores beautifully, and that sauce only gets better overnight.

For the chicken, let it cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days. You can also freeze the grilled chicken for up to 2 months. Just wrap it tightly in foil or freezer-safe bags and thaw in the fridge before reheating.

The Alabama white sauce should be stored separately in a sealed jar or container. It will keep in the fridge for up to one week, but do not freeze it—the mayo base won’t hold up.

To reheat the chicken, place it in a covered skillet over low heat with a splash of water or chicken broth. You can also microwave it in 30-second bursts until warmed through. Serve with fresh sauce for best results.

Variations and Substitutions

One of the best things about this Cajun grilled chicken is how easy it is to tweak to your taste or dietary needs.

If you prefer a milder flavor, tone down the cayenne pepper or use a store-bought Cajun seasoning with less heat. Kids especially may prefer a gentler spice level.

Want to go low-carb? Skip the bun or wrap and serve the chicken over a salad. The Alabama white sauce makes a great low-carb dressing, too—just thin it with a bit more vinegar or lemon juice.

For a smoky twist, try grilling the chicken over charcoal or adding a few soaked wood chips to your gas grill. The added smoke flavor plays beautifully with the Cajun spices and creamy sauce.

You can also swap out the protein entirely—this rub and sauce work great on grilled shrimp, pork chops, or even tofu for a vegetarian option. Just adjust the cooking time based on what you’re using.

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