Cajun Chicken Alabama Sauce

This Cajun Grilled Chicken with Alabama White Sauce brings the flavors of Southern barbecue right to your dinner table. The combination of smoky Cajun spices and creamy Alabama white sauce creates an unforgettable taste experience that has become my go-to for both casual family meals and entertaining guests.

I first made this recipe when hosting an impromptu summer barbecue with neighbors and it was such a hit that it's now requested at every gathering. The contrast between the spicy chicken and cooling sauce creates the perfect balance that even my spice-sensitive family members enjoy.

Ingredients

• Boneless skinless chicken breasts: Choose ones of similar thickness for even cooking
• Olive oil: Helps the spices adhere and prevents sticking on the grill
• Cajun seasoning: The star ingredient that brings authentic Southern flavor
• Smoked paprika: Adds depth and a subtle smokiness without extra heat
• Garlic powder: Provides savory notes without the risk of burning that fresh garlic has
• Onion powder: Adds aromatic sweetness that complements the spicier elements
• Cayenne pepper: Brings the heat; adjust according to your spice preference
• Lemon juice: Tenderizes the meat and brightens the flavors

• Mayonnaise: Creates the creamy base; look for full-fat versions for richness
• Apple cider vinegar: Provides tangy acidity that cuts through the richness
• Dijon mustard: Adds complexity and helps emulsify the sauce
• Lemon juice: Brightens the entire sauce with fresh citrus notes
• Garlic and onion powders: Provide aromatic depth without overpowering
• Cayenne pepper: Adds a subtle heat that balances the creamy elements
• Fresh parsley: Brings color and a fresh herbal note to finish the dish

Step-by-Step Instructions

Prepare the Spice Rub:

Combine all the dry spices in a small bowl and mix thoroughly until evenly incorporated. Take your time here as proper mixing ensures each bite of chicken will have the perfect balance of flavors. The aroma alone will tell you you’re on the right track to something delicious.

Prepare the Chicken:

Pat the chicken breasts completely dry with paper towels—this crucial step ensures the spices adhere properly and promotes better browning. Drizzle olive oil over both sides of each breast then use your hands to massage the oil evenly across the surface. Apply the spice mixture generously, pressing it into the meat to create a flavorful crust. Finally, squeeze fresh lemon juice over the chicken, allowing it to penetrate and begin tenderizing the meat.

Marinate:

Allow the chicken to rest with the spices for at least 10 minutes at room temperature. This short marination time allows the flavors to begin developing while the chicken comes to a more even temperature, which promotes more consistent cooking. If you have extra time, extend this to 30 minutes for even better flavor.

Preheat and Prepare Grill:

Heat your grill to medium high heat around 400°F. Clean the grates thoroughly and oil them lightly to prevent sticking. A properly preheated grill is essential for achieving those perfect grill marks and sealing in juices.

Grill the Chicken:

Place the chicken on the hottest part of the grill at a slight angle to the grates for those professional-looking marks. Resist the urge to move the chicken for the first 6 minutes, allowing a nice crust to form. Flip only once and cook for another 6–7 minutes until the internal temperature reaches 165°F. The chicken should have beautiful charred marks and release easily from the grates when properly cooked.

Rest the Chicken:

Transfer the cooked chicken to a clean plate and tent loosely with foil. Allow it to rest for 5 minutes, which gives the juices time to redistribute throughout the meat, ensuring maximum juiciness when served. This resting period is not optional—it’s essential for the best texture.

Make the Alabama White Sauce:

While the chicken rests, whisk together all sauce ingredients in a bowl until completely smooth and well incorporated. The sauce should have a pourable but thick consistency that will cling nicely to the chicken. Refrigerate briefly to allow the flavors to meld together and the sauce to thicken slightly.

Serve:

Slice the chicken against the grain if desired and drizzle generously with the Alabama white sauce. Alternatively, serve the sauce on the side for dipping, allowing everyone to control their preferred amount. Garnish with fresh chopped parsley for a pop of color and fresh flavor.

Save

The Alabama white sauce is truly the element that transformed this dish from good to unforgettable for me. I discovered it during a road trip through the South and have been pairing it with grilled meats ever since. My family now keeps a jar in the refrigerator at all times because it improves practically everything it touches.

Storage and Meal Prep

The beauty of this recipe lies in its make-ahead potential. The spice mixture can be prepared in bulk and stored in an airtight container for up to 3 months. The Alabama white sauce keeps beautifully in the refrigerator for up to a week, getting even better as the flavors meld. For meal prep, consider grilling extra chicken to enjoy throughout the week in wraps, salads, or grain bowls. Simply reheat gently in a microwave, covered with a damp paper towel to prevent drying out.

Serving Suggestions

This versatile chicken pairs wonderfully with traditional Southern sides like coleslaw, potato salad, or cornbread. For a lighter meal, serve it over a crisp green salad with avocado and cherry tomatoes. The sauce also makes an excellent dressing when thinned slightly with a bit more vinegar. For a complete feast, try serving alongside grilled corn on the cob brushed with some of the Alabama white sauce during the last few minutes of cooking.

Cultural Context

Alabama white sauce represents a unique regional BBQ tradition originating in northern Alabama in the 1920s. Unlike the tomato-based sauces found throughout most of the South, this mayonnaise-based sauce was created specifically for chicken by Big Bob Gibson of Decatur, Alabama. The tangy, creamy sauce provides the perfect counterpoint to smoky grilled meats and has gained popularity beyond its Alabama roots. Pairing it with Cajun-spiced chicken creates a delightful fusion of Southern culinary traditions.

Recipe FAQs

→ What is Alabama White Sauce?

Alabama White Sauce is a tangy, mayonnaise-based sauce originating from northern Alabama. Unlike traditional tomato-based barbecue sauces, it features mayonnaise, vinegar, and various seasonings for a creamy, tangy flavor profile that pairs perfectly with grilled meats, especially chicken.

→ Can I make this dish without a grill?

Yes! While grilling gives the chicken a wonderful smoky flavor, you can also prepare it using a stovetop griddle or cast-iron pan. Alternatively, bake the seasoned chicken in the oven at 400°F (200°C) for about 20-25 minutes or until it reaches an internal temperature of 165°F (75°C).

→ How spicy is Cajun seasoning?

Cajun seasoning typically has a moderate level of heat. The spiciness comes primarily from cayenne pepper and black pepper. In this dish, you can easily adjust the heat level by reducing or increasing the amount of cayenne pepper in both the chicken rub and the Alabama white sauce.

→ Can I make the Alabama White Sauce ahead of time?

Absolutely! In fact, making the Alabama White Sauce ahead of time allows the flavors to develop more fully. You can prepare it up to 3 days in advance and store it in an airtight container in the refrigerator. Give it a good stir before serving.

→ What sides pair well with Cajun Grilled Chicken?

This Cajun Grilled Chicken pairs wonderfully with classic Southern sides like coleslaw, cornbread, or potato salad. Other excellent options include grilled vegetables, rice pilaf, mac and cheese, or a simple green salad. The creamy Alabama white sauce can also double as a dressing for vegetables or salads.

→ Is this dish gluten-free?

Yes, this dish is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease. Just be sure to check your specific brands of Cajun seasoning, Dijon mustard, and mayonnaise to ensure they don't contain any gluten-containing additives.