Cajun Chicken Alabama Sauce

This Cajun Grilled Chicken with Alabama White Sauce is the kind of dish that turns an ordinary dinner into something unforgettable. It's smoky, spicy, tangy, and creamy—all the flavors you crave in one bite. The chicken is generously coated in a bold Cajun spice rub, then grilled to perfection until juicy and lightly charred. But the real magic happens when you drizzle it with Alabama White Sauce, a zesty mayo-based condiment with just enough kick to keep things interesting.

I first created this recipe during a summer cookout competition with my neighbors. Everyone was bringing standard barbecue fare, but I wanted something different. The combination of the Cajun spices and Alabama white sauce had everyone asking for the recipe before the night was over.

Ingredients

• Boneless skinless chicken breasts or thighs: choose breasts for leaner option or thighs for more flavor
• Olive oil: helps the seasonings adhere and keeps the chicken moist
• Cajun seasoning: the heart of the flavor profile look for one with less salt so you can control the final taste
• Garlic powder: adds depth without the risk of burning that fresh garlic has on the grill
• Smoked paprika: provides that authentic smoky flavor without needing a smoker
• Cayenne pepper: completely optional but wonderful for heat lovers
• Salt: enhances all the other flavors use kosher salt for best results
• Black pepper: adds subtle heat and complexity
• Mayonnaise: creates the creamy base use full fat for richness
• Apple cider vinegar: provides the tangy kick that cuts through the richness
• Dijon mustard: adds complexity and helps emulsify the sauce
• Prepared horseradish: brings a subtle heat that builds as you eat
• Garlic and onion powder: provides savory depth without raw bite
• Smoked paprika: echoes the flavor in the chicken rub
• Sugar: just enough to balance the acidity not to make it sweet
• Salt and black pepper: always essential for proper seasoning

Step-by-Step Instructions

Prepare the Spice Rub:

Combine olive oil Cajun seasoning garlic powder smoked paprika cayenne pepper salt and black pepper in a small bowl until you have a thick fragrant paste. The oil helps the spices stick to the chicken and prevents them from burning on the grill. Make sure to mix thoroughly so there are no clumps of spice.

Season the Chicken:

Apply the spice mixture generously to all sides of the chicken using your hands to massage it in. Don't be shy with the seasoning. The flavor should fully coat each piece. For even cooking pound thicker chicken breasts to an even thickness of about 3/4 inch before applying the rub.

Marinate:

Let the seasoned chicken rest for at least 30 minutes at room temperature or up to 2 hours in the refrigerator. This resting period is crucial as it allows the salt to penetrate the meat and helps the flavors develop. If refrigerating longer than 30 minutes remove the chicken 15 minutes before grilling to take the chill off.

Make the Alabama White Sauce:

While the chicken marinates whisk together all sauce ingredients in a medium bowl until smooth and well combined. The sauce should be thick but pourable. Refrigerate until ready to use allowing the flavors to meld together. This can be made up to 3 days in advance for even better flavor.

Preheat the Grill:

Set up your grill for direct cooking and preheat to medium high heat around 400°F. Clean and oil the grates well to prevent sticking. For gas grills preheat with the lid closed for about 10 minutes. For charcoal wait until the coals are covered with white ash.

Grill the Chicken:

Place chicken on the preheated grill and cook for 5 to 7 minutes per side for breasts or 6 to 8 minutes for thighs. Look for good grill marks and an internal temperature of 165°F. Avoid constantly flipping the chicken. Turn only once for best results and juicier meat.

Rest and Serve:

Remove the chicken from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat. Drizzle generously with the Alabama White Sauce just before serving or serve the sauce on the side for dipping.

Save

My favorite part of this recipe is definitely the Alabama White Sauce. I first encountered it during a road trip through the South and became obsessed with recreating it at home. There's something magical about how the creamy tanginess cuts through the spice of the Cajun seasoning. My daughter who normally avoids spicy food will happily eat this chicken as long as she has plenty of the sauce to dip it in.

Make Ahead Options

This recipe works beautifully for meal prep and entertaining. You can season the chicken up to 24 hours in advance and keep it covered in the refrigerator. The Alabama White Sauce actually improves with time as the flavors meld together making it ideal to prepare 1 to 3 days ahead. If you're hosting a party grill the chicken just before guests arrive then keep it warm in a low oven covered with foil. Serve with the sauce on the side so everyone can add as much or as little as they like.

Perfect Pairings

The bold flavors of this Cajun chicken pair wonderfully with simple sides that won't compete for attention. Try serving it with a crisp coleslaw dressed simply with vinegar rather than mayo to provide contrast to the rich sauce. Grilled corn on the cob makes an excellent companion especially when brushed with a little butter and sprinkled with more Cajun seasoning. For a complete meal add a side of buttery cornbread or garlic bread to soak up any extra sauce. Trust me you won't want to waste a drop of that Alabama White Sauce.

History Behind the Dish

This recipe combines two beloved Southern traditions. Cajun seasoning originated with the Acadian people who settled in Louisiana bringing their French Canadian cooking techniques and adapting them to local ingredients. Alabama White Sauce is a regional specialty created by Big Bob Gibson in Decatur Alabama in 1925. Unlike traditional red barbecue sauces this mayo based condiment was originally designed for smoked chicken but has since become a versatile sauce beloved throughout the South. By combining these two regional favorites we get a dish that honors Southern barbecue traditions while creating something uniquely delicious.

Save

Common Recipe Questions

→ Can I use bone-in chicken for this dish?

Absolutely! Bone-in chicken thighs or drumsticks work wonderfully and often provide more flavor. Just adjust your cooking time accordingly - bone-in pieces typically take 5-10 minutes longer to cook through. Use a meat thermometer to ensure they reach 165°F internally.

→ What makes Alabama White Sauce different from other barbecue sauces?

Unlike traditional tomato-based barbecue sauces, Alabama White Sauce has a mayonnaise base with vinegar, creating a creamy, tangy profile. Developed in northern Alabama, it's particularly known for complementing chicken. The horseradish and mustard add complexity, while the vinegar cuts through the richness of the mayo.

→ How spicy is this dish?

The spice level is moderate and customizable. The base Cajun seasoning provides a warm heat, while the optional cayenne in both components can increase the spiciness. The creamy Alabama sauce helps balance the heat. For a milder version, reduce or omit the cayenne and ensure your Cajun seasoning isn't extra-hot.

→ What sides pair well with Cajun chicken and Alabama sauce?

This chicken pairs beautifully with Southern-inspired sides like creamy coleslaw, cornbread, grilled corn on the cob, or potato salad. The creamy sauce also complements simple green vegetables like asparagus or green beans. For a lighter option, serve with a crisp green salad dressed with vinaigrette to balance the richness.

→ Can I make this dish ahead of time?

Yes! The Alabama White Sauce actually improves with time as the flavors meld, so make it up to 3 days ahead and refrigerate. The chicken can be seasoned and marinated up to 24 hours in advance. For serving leftovers, gently reheat the chicken to avoid drying it out, and bring the sauce to room temperature before serving.

→ Is there a way to make this dish dairy-free?

Yes! The dish is naturally dairy-free as traditional Alabama White Sauce uses mayonnaise rather than dairy. Just ensure your mayonnaise is dairy-free (most commercial brands are). For a lighter version, you can substitute half the mayonnaise with Greek yogurt, though this would add dairy to the recipe.