There’s something truly magical about a perfectly grilled piece of chicken—especially when it’s kissed with smoky Cajun spices and topped with a creamy, tangy Alabama White Sauce. This recipe combines two powerhouse flavors into one unforgettable dish that’s perfect for backyard cookouts, family dinners, or even your next casual get-together.

One of the best parts? It’s surprisingly simple to pull together. With just a handful of ingredients and a bit of prep time, you can serve up a restaurant-quality meal right at home. Plus, the Alabama White Sauce adds an unexpected twist that’s sure to impress anyone who tries it.

When I first made this dish for my family, I wasn’t sure how everyone would feel about the white BBQ sauce. We’re pretty loyal to our classic red barbecue around here. But after one bite, the table went silent—except for the sounds of happy chewing. That’s when I knew I had a keeper. The creamy sauce balances the heat of the Cajun seasoning perfectly, creating a bite that’s rich, tangy, and slightly smoky all at once.

Now, let’s dive into the first steps so you can bring this same flavor experience to your table.

Ingredients You’ll Need

Before you get started, gather all your ingredients to make the prep as seamless as possible.

For the Cajun Chicken:

4 boneless, skinless chicken breasts (or thighs)
2 tablespoons olive oil
1 tablespoon Cajun seasoning
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, for extra heat)
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Alabama White Sauce:

1 cup mayonnaise
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon prepared horseradish
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika (optional)
1/4 teaspoon cayenne pepper (optional, for heat)
1 tablespoon sugar
Salt and black pepper, to taste

STEP 1: Season and Marinate the Chicken

Start by making the flavorful Cajun rub. In a small bowl, combine:

2 tablespoons olive oil
1 tablespoon Cajun seasoning
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional for extra heat)
1/2 teaspoon salt
1/4 teaspoon black pepper

Mix everything together until you have a smooth, seasoned paste.

Next, take your chicken breasts (or thighs if you prefer a juicier cut) and rub this paste evenly over each piece. Make sure each chicken piece is fully coated, pressing the seasoning in so it really sticks.

For the best flavor, let the chicken marinate for at least 30 minutes. If you have the time, extending the marination to about 2 hours will deepen the flavors even more.

STEP 2: Prepare the Alabama White Sauce

While the chicken is marinating, you can whip up the Alabama White Sauce. This sauce is what really sets this dish apart, offering a creamy, zippy complement to the smoky chicken.

In a medium bowl, whisk together:

1 cup mayonnaise
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon prepared horseradish
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika (optional)
1/4 teaspoon cayenne pepper (optional, for heat)
1 tablespoon sugar

Once combined, season the sauce with salt and black pepper to taste. Give it a final stir to ensure everything is well incorporated.

Cover the bowl and place it in the refrigerator until you’re ready to use it. Pro tip: making the sauce a day ahead allows the flavors to meld beautifully, creating an even more robust taste.

STEP 3: Fire Up the Grill

With your chicken marinated and your sauce chilling, it’s time to preheat your grill. Set it to medium-high heat, aiming for a temperature between 375°F to 400°F.

The key here is to make sure your grill is hot enough to create those gorgeous grill marks while still cooking the chicken evenly through. This combination of direct and indirect heat will help you achieve juicy, flavorful chicken with a lightly charred exterior

Perfecting the Cook: Grilling and Serving Your Cajun Chicken with Alabama White Sauce

Now that your chicken is marinated, your sauce is chilling, and your grill is heated, it’s time for the most satisfying part of the process — grilling the chicken to juicy, flavorful perfection. This step brings everything together, filling your backyard with those irresistible smoky aromas that scream summer cookout.

I’ve found that with a little attention to timing and temperature, you can achieve restaurant-quality grilled chicken right at home. The Cajun spices sear beautifully on the grill, locking in the juices while developing that rich, savory crust. And when you pair it with the creamy Alabama White Sauce? That’s where the magic really happens.

STEP 4: Grill the Chicken

Place your marinated chicken directly on the grill grates. Depending on the thickness of your chicken breasts or thighs, you’ll want to grill each side for about 5 to 7 minutes.

Internal temperature check: Always use a meat thermometer to check for doneness. Your chicken should reach an internal temperature of 165°F. This ensures it’s fully cooked while still juicy and tender.
Avoid over-flipping: Flip the chicken just once during cooking to develop that beautiful charred crust and maintain moisture inside.

If your chicken pieces are particularly thick, consider using indirect heat for part of the cooking time. This helps the inside cook through without burning the outside.

STEP 5: Let the Chicken Rest

Once the chicken reaches the correct internal temperature, transfer it to a clean plate or cutting board. Cover loosely with foil and let it rest for about 5 minutes.

This resting period allows the juices to redistribute throughout the chicken, resulting in each bite being wonderfully moist and flavorful.

STEP 6: Add the Alabama White Sauce

Now for the fun part — dressing your chicken in that creamy, zippy Alabama White Sauce. Drizzle a generous amount over each piece of chicken before serving. I like to keep extra sauce on the table because trust me, everyone will want more for dipping.

The contrast between the warm, smoky chicken and the cool, tangy sauce creates a balance of flavors and textures that’s simply irresistible.

Tips for Success

Here are a few helpful tips to ensure your Cajun Grilled Chicken with Alabama White Sauce turns out perfectly every time:

Marinate for maximum flavor: While 30 minutes is enough, marinating for 2 hours really allows the spices to penetrate the meat.
Control the heat: Keep your grill at medium-high. If the grill is too hot, the outside may burn before the inside is fully cooked.
Use a meat thermometer: This is your best tool for preventing dry, overcooked chicken.
Make sauce ahead of time: The Alabama White Sauce benefits from a little rest time. Making it a day in advance allows the flavors to develop beautifully.
Customize your heat level: If you or your guests prefer less heat, simply reduce or omit the cayenne pepper in both the rub and the sauce.

Serving Suggestions

While this dish shines on its own, it also pairs wonderfully with a variety of sides:

Grilled Vegetables: Zucchini, bell peppers, or corn on the cob make excellent companions.
Cornbread: Sweet, moist cornbread balances the spice perfectly.
Fresh Garden Salad: A crisp salad with a light vinaigrette keeps the meal feeling fresh and balanced.
Roasted Potatoes: Their hearty texture complements the bold flavors of the chicken and sauce.

I often serve this for summer get-togethers, and it never fails to disappear quickly. It’s the kind of meal that feels special but is simple enough to enjoy any night of the week.