Description
This Cajun Grilled Chicken with Alabama White Sauce recipe offers a flavorful combination of spicy, smoky grilled chicken and a tangy, creamy white sauce. Perfect for a quick and delicious meal, the chicken is marinated in a blend of Cajun spices, then grilled to juicy perfection and served with a zesty Alabama white sauce that adds a refreshing contrast.
Ingredients
Scale
For the Cajun Grilled Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper, to taste
- 1 tablespoon fresh lemon juice
For the Alabama White Sauce
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- Salt and black pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the Cajun Seasoning: In a small bowl, mix together the Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to form a spice blend.
- Season the Chicken: Rub the chicken breasts with olive oil, then coat them generously with the prepared spice mixture. Squeeze fresh lemon juice over the chicken for added brightness.
- Marinate: Let the chicken marinate at room temperature for 10-15 minutes to absorb the flavors.
- Preheat the Grill: Heat the grill to medium-high heat, about 400°F (200°C), ensuring it’s hot enough for proper searing.
- Grill the Chicken: Place the marinated chicken breasts on the grill. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C), ensuring the chicken is cooked through and juicy.
- Rest the Chicken: Remove the chicken from the grill and let it rest for a few minutes to allow the juices to redistribute.
- Make the Alabama White Sauce: In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, lemon juice, garlic powder, onion powder, cayenne pepper, salt, and black pepper until smooth and creamy.
- Chill the Sauce: Refrigerate the sauce for 15-20 minutes to allow the flavors to meld and develop.
- Serve: Plate the grilled chicken and drizzle the Alabama white sauce on top or serve it on the side for dipping. Garnish with chopped fresh parsley if desired for a fresh touch.
Notes
- Adjust cayenne pepper in both the chicken seasoning and sauce to control the heat level.
- Make sure to let the chicken rest after grilling to retain moisture.
- The Alabama white sauce can be made ahead and stored refrigerated for up to 3 days.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (75°C).
- Optional parsley garnish adds color and a slight herbal note.
