Cajun Chicken Alabama Sauce (Print-Friendly Version)
Spicy Cajun-seasoned chicken paired with a zesty mayo-based Alabama white sauce - smoky, tangy, and utterly delicious.
# What You'll Need:
→ Cajun Chicken
01 -
4 boneless, skinless chicken breasts or thighs
02 -
2 tablespoons olive oil
03 -
1 tablespoon Cajun seasoning
04 -
1 teaspoon garlic powder
05 -
1/2 teaspoon smoked paprika
06 -
1/4 teaspoon cayenne pepper (optional)
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon black pepper
→ Alabama White Sauce
09 -
1 cup mayonnaise
10 -
1/4 cup apple cider vinegar
11 -
1 tablespoon Dijon mustard
12 -
1 tablespoon prepared horseradish
13 -
1 teaspoon garlic powder
14 -
1 teaspoon onion powder
15 -
1/2 teaspoon smoked paprika (optional)
16 -
1/4 teaspoon cayenne pepper (optional)
17 -
1 tablespoon sugar
18 -
Salt and black pepper, to taste
# How to Make It:
01 -
In a small bowl, combine olive oil, Cajun seasoning, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper into a thick paste. Rub this over the chicken, ensuring even coating. Marinate for at least 30 minutes or refrigerate for up to two hours for deeper flavor.
02 -
Whisk together mayonnaise, apple cider vinegar, Dijon mustard, horseradish, garlic powder, onion powder, smoked paprika, cayenne, and sugar in a medium bowl until smooth. Season with salt and black pepper to taste. Cover and refrigerate until serving.
03 -
Grill the chicken over medium-high heat, ensuring the internal temperature reaches 165°F. Cook evenly until juicy and lightly charred.
04 -
Transfer the grilled chicken to a plate and drizzle with Alabama White Sauce. Serve immediately for optimal flavor.
# Additional Tips:
01 -
For even cooking, pound the chicken breasts to an even thickness before seasoning.
02 -
This Alabama White Sauce pairs well with grilled pork, burgers, or as a dip for fries.