Spicy Cajun Grilled Chicken with Tangy Alabama White Sauce
Make incredible Cajun Grilled Chicken served with a homemade, tangy Alabama White BBQ Sauce! This easy recipe delivers bold flavors perfect for your next barbecue.
Ingredients
Based on 1x column)
For the Cajun Grilled Chicken:
- ▢ 4 boneless, skinless chicken breasts
- ▢ 2 tablespoons olive oil
- ▢ 1 tablespoon Cajun seasoning (Use pre-made, or combine the spices below)
- ▢ 1 teaspoon smoked paprika
- ▢ 1/2 teaspoon garlic powder (for chicken rub)
- ▢ 1/2 teaspoon onion powder (for chicken rub)
- ▢ 1/4 teaspoon cayenne pepper (for chicken rub, adjust to taste)
- ▢ Salt and black pepper, to taste
- ▢ 1 tablespoon fresh lemon juice
For the Alabama White Sauce:
- ▢ 1 cup mayonnaise
- ▢ 2 tablespoons apple cider vinegar
- ▢ 1 tablespoon Dijon mustard
- ▢ 1 teaspoon lemon juice (for sauce)
- ▢ 1/2 teaspoon garlic powder (for sauce)
- ▢ 1/2 teaspoon onion powder (for sauce)
- ▢ 1/4 teaspoon cayenne pepper (for sauce, adjust to taste)
- ▢ Salt and black pepper, to taste
Garnish (Optional):
- ▢ 1 tablespoon fresh parsley, chopped
Instructions
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!