There's nothing quite like the smoky aroma of Cajun grilled chicken sizzling on the grill, filling the air with its bold blend of spices. Paired with the creamy tang of Alabama white sauce, every bite delivers a perfect balance of heat, smoke, and cool richness.

I first discovered this pairing on a summer trip to the South, where backyard barbecues reign supreme. Ever since, it's become a staple in my house, especially when we’re entertaining guests or craving a quick, flavor-packed dinner.

Let’s dive into exactly why you’ll fall in love with this recipe.

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

Get ready to meet your new go-to grilling recipe. This Cajun Grilled Chicken With Alabama White Sauce delivers big flavors with minimal effort.

First off, it's incredibly easy to prepare. The chicken only needs a simple Cajun spice rub, and the Alabama white sauce comes together in minutes with ingredients you likely already have in your fridge and pantry.

This recipe is perfect for weeknight dinners or weekend cookouts. Since it grills up in under 20 minutes, you can have a restaurant-worthy meal on the table in no time — even on your busiest days.

Budget-conscious cooks will appreciate that this dish uses affordable, accessible ingredients. You don't need any fancy cuts of meat or specialty items, making it ideal for feeding a family or a crowd without breaking the bank.

And let’s not forget the versatility. The Cajun seasoning can be adjusted for spice levels, and the Alabama white sauce pairs beautifully with everything from grilled vegetables to pulled pork, making it a flexible addition to your recipe rotation.

Now that you’re hooked, let’s take a closer look at the ingredients that make this dish shine.

Ingredients Notes

The beauty of this Cajun Grilled Chicken With Alabama White Sauce lies in its bold flavors and straightforward ingredient list. Every element plays a role in creating that perfect bite.

The star of the show is the chicken. I prefer using boneless, skinless chicken thighs for their juicy, tender texture and rich flavor. However, if you’re looking for a leaner option, boneless chicken breasts work beautifully too — just be mindful not to overcook them.

Next up is the Cajun seasoning. This smoky, spicy blend is what gives the chicken its signature kick. You can use a store-bought version for convenience, but I often mix my own using paprika, garlic powder, onion powder, cayenne, oregano, and thyme to better control the heat and flavor profile.

For the Alabama white sauce, mayonnaise forms the creamy base. It’s essential for creating that velvety texture and rich mouthfeel. Full-fat mayo works best, but light versions can be substituted if you're watching your calories.

Apple cider vinegar brings the perfect tangy contrast to the creamy mayo, while a touch of horseradish adds just enough bite to cut through the richness. Don’t skip the horseradish — it’s what makes Alabama white sauce so uniquely addictive.

You’ll also need some basic kitchen equipment: a grill or grill pan, a small mixing bowl for the sauce, and a meat thermometer to ensure your chicken is perfectly cooked every time.

How To Make This Cajun Grilled Chicken With Alabama White Sauce

Creating this flavor-packed meal couldn’t be simpler. Let me walk you through the process step-by-step.

Start by preparing your chicken. If you’re using thighs, trim any excess fat. Pat the chicken dry with paper towels — this helps the seasoning stick better and ensures a nice sear on the grill.

In a small bowl, combine your Cajun spices. Rub the mixture generously over both sides of each chicken piece, pressing lightly to help the seasoning adhere. Let the chicken sit at room temperature for about 15-20 minutes while you preheat your grill.

Preheat your grill to medium-high heat. If you’re using a gas grill, aim for around 400°F. Lightly oil the grates to prevent sticking. Once hot, place the chicken on the grill and close the lid.

Grill the chicken for about 5-6 minutes per side. You’re looking for nice grill marks and an internal temperature of 165°F. Use a meat thermometer to avoid overcooking — juicy chicken is the goal here.

While the chicken is grilling, it’s the perfect time to whip up your Alabama white sauce. In a bowl, whisk together the mayonnaise, apple cider vinegar, prepared horseradish, lemon juice, black pepper, and a pinch of salt. Taste and adjust the seasoning to your preference — I sometimes add a little extra pepper for more zing.

Once your chicken is done, transfer it to a platter and let it rest for a few minutes. Resting allows the juices to redistribute, ensuring every bite is tender and juicy. Serve with a generous drizzle of Alabama white sauce and extra sauce on the side for dipping.

From start to finish, you’re looking at about 35-40 minutes, including prep and grilling time. The result is well worth every second.

Storage Options

If you find yourself with leftovers — which is rare in my house — this dish stores beautifully.

Allow the grilled chicken to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days, making it perfect for meal prep or next-day lunches.

The Alabama white sauce can be stored separately in a sealed jar or container in the fridge. Since it’s mayo-based, it’s best used within 5-6 days for optimal freshness and flavor.

For longer storage, you can freeze the grilled chicken. Wrap each piece tightly in plastic wrap and then place them in a freezer-safe bag or container. They’ll keep well for up to 2 months. Thaw overnight in the refrigerator before reheating.

To reheat, I recommend using a low oven (about 300°F) or a covered skillet on low heat to prevent drying out the chicken. Add a little fresh white sauce after reheating for that just-made taste.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is to your tastes and pantry.

If you prefer a milder heat, you can reduce the amount of cayenne in your Cajun seasoning blend. On the other hand, if you're a heat lover like me, add extra cayenne or even a pinch of crushed red pepper flakes for a fiery kick.

Not a fan of chicken? This seasoning and sauce combo works wonderfully with grilled pork chops, shrimp, or even salmon. The smoky grill marks and bold spices complement a variety of proteins.

For a dairy-free version of the Alabama white sauce, use a vegan mayo substitute. There are several great plant-based options that deliver the same creamy texture without sacrificing flavor.

You can also experiment with different acids in the sauce. While apple cider vinegar is classic, white wine vinegar or even lemon juice can offer a slightly different but equally delicious tang.

Finally, if you don’t have access to an outdoor grill, a grill pan or cast-iron skillet on your stovetop works beautifully. You’ll still get a great sear and all that wonderful flavor without stepping outside.

Don’t be afraid to make this recipe your own. The possibilities are endless, and every variation brings something new to the table.