1. Prepare the Cajun Spice Rub & Chicken:

• If making your own full Cajun blend beyond a pre-made tablespoon: In a small bowl, thoroughly mix together the 1 tablespoon Cajun seasoning (if using as a base), smoked paprika, ½ tsp garlic powder (for rub), ½ tsp onion powder (for rub), ¼ tsp cayenne pepper (for rub), salt, and black pepper.
• Pat the chicken breasts completely dry with paper towels. Rub them all over with the 2 tablespoons of olive oil.
• Generously coat the chicken breasts on all sides with the prepared spice mixture.
• Squeeze the 1 tablespoon of fresh lemon juice over the seasoned chicken.
• Let the chicken marinate at room temperature for 10-15 minutes while the grill preheats (or refrigerate for up to 1 hour for more flavor, then bring towards room temp before grilling).

2. Preheat the Grill:

• Preheat your grill (outdoor or indoor grill pan) to medium-high heat, approximately 400°F (200°C). Clean and lightly oil the grill grates.
   

3. Make the Alabama White Sauce:

• While the grill preheats or chicken marinates, prepare the sauce. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, 1 teaspoon lemon juice (for sauce), ½ teaspoon garlic powder (for sauce), ½ teaspoon onion powder (for sauce), ¼ teaspoon cayenne pepper (for sauce), salt, and black pepper until completely smooth and well combined.
• Taste and adjust seasoning if necessary (more cayenne for heat, more salt/pepper).
• Cover and refrigerate the sauce for at least 15-20 minutes to allow the flavors to meld. This can be made ahead.

4. Grill the Chicken:

• Place the marinated chicken breasts onto the preheated grill.
• Cook for 6-7 minutes per side. The chicken is done when it’s nicely charred, juices run clear, and the internal temperature reaches 165°F (74°C) on a meat thermometer inserted into the thickest part.
• Avoid pressing down on the chicken while it cooks to retain juices.

5. Rest and Serve:

• Once cooked, remove the chicken from the grill and transfer it to a clean cutting board. Let it rest for at least 5 minutes before slicing or serving. This allows the juices to redistribute, keeping the chicken moist.
• Slice the rested chicken if desired, or serve whole.
• Serve the Cajun Grilled Chicken hot, generously drizzled or served alongside the chilled Alabama White Sauce.
• Garnish with fresh chopped parsley, if desired. Enjoy!