Description
This Cajun Grilled Chicken with Alabama White Sauce recipe combines perfectly spiced, juicy grilled chicken breasts with a creamy, tangy Southern white sauce. The chicken is marinated and coated with a mixture of Cajun spices and grilled to perfection, while the Alabama White Sauce made from mayonnaise, apple cider vinegar, and spices adds a zesty and flavorful complement. Ideal for a quick, flavorful weeknight dinner or a summer barbecue favorite.
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 Cajun Seasoning: In a small bowl, combine Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to create a balanced spice rub for the chicken.
- Marinate the Chicken: Rub the chicken breasts all over with olive oil. Generously coat each piece with the prepared Cajun spice mixture, ensuring even coverage. Squeeze fresh lemon juice over the chicken for added brightness. Allow the chicken to marinate for 10-15 minutes to absorb the flavors.
- Preheat the Grill: Set the grill to medium-high heat, approximately 400°F (200°C), to prepare for cooking the chicken breasts.
- Grill the Chicken: Place the marinated chicken breasts on the hot grill. Cook each side for 6-7 minutes, or until the internal temperature reaches 165°F (75°C), ensuring the chicken is cooked through and juicy.
- Rest the Chicken: Remove the chicken from the grill and let it rest for a few minutes. This step allows the juices to redistribute, making the chicken tender and moist.
- Make the Alabama White Sauce: In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, lemon juice, garlic powder, onion powder, cayenne pepper, salt, and black pepper until smooth. Refrigerate the sauce for 15-20 minutes to let the flavors meld together.
- Serve: Plate the grilled Cajun chicken breasts and drizzle the Alabama white sauce over the top or serve it on the side as a dip. Garnish with freshly chopped parsley if desired for a touch of color and freshness.
Notes
- Adjust cayenne pepper quantity to control the spiciness of both the chicken and the sauce.
- Letting the chicken rest after grilling improves juiciness and texture.
- The Alabama White Sauce can be made ahead and refrigerated for up to 2 days for convenience.
- If you don’t have a grill, you can cook the chicken on a stovetop grill pan or broil it in the oven, adjusting cooking times accordingly.
- Marinate the chicken longer (up to 2 hours) if time allows for deeper flavor penetration.
