There's something magical about the smoky aroma of Cajun-spiced chicken sizzling on a hot grill. Add a tangy, creamy Alabama White Sauce to the mix, and you've got a mouthwatering summer dinner that's anything but ordinary.

I first tasted this combination during a backyard barbecue in Louisiana. One bite of that spicy grilled chicken cooled by the zippy white sauce, and I knew I had to recreate it at home. It's now my go-to recipe when I want to impress guests without spending hours in the kitchen.

Why You'll Love This Cajun Grilled Chicken With Alabama White Sauce

Get ready to fall in love with bold Southern flavors and an easy prep routine. This Cajun Grilled Chicken with Alabama White Sauce hits all the right notes.

First off, this recipe is quick and easy. From mixing the marinade to firing up the grill, you’ll have dinner ready in under 45 minutes. It’s ideal for weeknights or impromptu weekend cookouts.

It’s also incredibly flavorful. The Cajun seasoning infuses the chicken with a spicy, smoky kick, while the Alabama White Sauce brings a cool, tangy balance that ties it all together. It's a true flavor explosion.

You'll love how budget-friendly it is too. With simple pantry spices and basic ingredients like mayo and vinegar, this recipe doesn’t require anything fancy or expensive.

And don’t forget how crowd-pleasing it is. Whether you're feeding picky kids or spice-loving adults, this dish is endlessly adaptable. Adjust the heat, tweak the sauce, or even turn it into sandwiches or salads.

Once you try this dish, you’ll be looking for any excuse to fire up the grill.

Ingredients Notes

The magic of this Cajun Grilled Chicken with Alabama White Sauce lies in its bold, balanced ingredients. Each one adds a layer of flavor that brings the dish to life.

Chicken thighs are the star here. I prefer using boneless, skinless thighs because they stay juicy on the grill and soak up all that Cajun flavor. Chicken breasts work too, but they may dry out if overcooked, so keep a close eye.

Cajun seasoning is where the spice happens. You can use a store-bought blend or make your own with paprika, garlic powder, onion powder, cayenne, and a bit of thyme. I love customizing the mix to match the spice level my family prefers.

Mayonnaise forms the creamy base of the Alabama White Sauce. Don’t worry if you’re not a mayo fan—once it’s mixed with vinegar, mustard, and horseradish, it transforms into a tangy, bold condiment that’s irresistible.

Apple cider vinegar gives the sauce its signature tang. It cuts through the richness of the mayo and pairs beautifully with the grilled chicken’s smoky notes.

For equipment, you'll need a grill (gas or charcoal), a bowl for marinating, and a whisk for the sauce. A meat thermometer also helps ensure perfectly cooked chicken every time.

How To Make This Cajun Grilled Chicken With Alabama White Sauce

Grilling this chicken is as simple as it is satisfying. Let’s walk through each step to make sure your results are juicy, flavorful, and unforgettable.

Start by preparing the chicken. Place your chicken thighs in a large bowl or zip-top bag. Add a generous amount of Cajun seasoning, a drizzle of olive oil, and a squeeze of lemon juice. Toss everything together until well coated. Let the chicken marinate for at least 20 minutes (or up to 24 hours in the fridge for deeper flavor).

While the chicken marinates, make the Alabama White Sauce. In a medium bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, prepared horseradish, garlic powder, salt, and black pepper. Stir until smooth and well combined. Chill in the refrigerator until ready to serve—this lets the flavors meld beautifully.

When you're ready to grill, preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking. Place the marinated chicken on the grill and cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F. You’ll want those nice grill marks and slightly crispy edges.

Once the chicken is cooked through, let it rest for 5 minutes before slicing. This step locks in the juices and keeps every bite tender and flavorful.

To serve, either drizzle the Alabama White Sauce over the chicken or serve it on the side for dipping. The combination of spicy Cajun crust and cool, tangy sauce is pure magic.

From start to finish, this recipe takes about 40-45 minutes, with only 10 minutes of hands-on time. The result? A backyard BBQ dish that tastes like you spent hours.

Storage Options

If you’re lucky enough to have leftovers, this dish stores beautifully.

Let the chicken cool completely, then store it in an airtight container in the fridge for up to 4 days. You can also freeze the grilled chicken for up to 3 months. Just be sure to wrap it tightly in plastic wrap and place it in a freezer-safe bag.

The Alabama White Sauce should be stored separately in a sealed jar or container in the fridge. It’ll stay fresh for about 1 week. Give it a good stir before each use, as some separation may occur.

To reheat, gently warm the chicken in the oven at 300°F or in a skillet over medium heat until heated through. Avoid microwaving for too long, as it can dry out the meat.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is.

If you prefer less heat, reduce the amount of cayenne in your Cajun seasoning or opt for a milder store-bought blend. You can also add a touch of honey to the white sauce for a sweeter finish.

Try swapping the chicken thighs for chicken breasts or even drumsticks. Just adjust the cooking time as needed and keep a thermometer handy to avoid overcooking.

Not a fan of mayo? Try using Greek yogurt in the sauce for a tangier, lighter version. It won’t be exactly the same, but it’s a tasty alternative.

You can also turn this into a full meal by serving the grilled chicken over rice, salad greens, or in a sandwich. It makes an amazing wrap with lettuce and tomato or even on a toasted bun.

Feel free to experiment with different seasonings and sauce tweaks. This recipe is a great foundation for creativity—make it your own and enjoy every delicious bite.