Cajun Grilled Chicken with Alabama White Sauce Recipe

Barbecue season in our house is a serious affair. We’re always on the hunt for the next grilling sensation, the dish that will become a summer staple. And this year, we struck gold. Cajun Grilled Chicken with Alabama White Sauce isn’t just a recipe; it’s an experience. From the first whiff of the smoky Cajun spices hitting the grill to the creamy, tangy coolness of the Alabama White Sauce drizzled over perfectly charred chicken, this dish is a symphony of flavors and textures. My family, notoriously picky eaters, devoured it. Empty plates and enthusiastic requests for seconds were the ultimate testament to its deliciousness. Honestly, even my teenage son, who usually subsists on pizza and ramen, declared it “epic.” If you’re looking to elevate your grilling game and impress your family and friends, look no further. This Cajun Grilled Chicken with Alabama White Sauce is a guaranteed crowd-pleaser and a recipe you’ll be making again and again.

Ingredients

To create this culinary masterpiece, you’ll need to gather the following ingredients. We’ve broken them down into two sections for clarity: the Cajun Chicken Marinade and the Alabama White Sauce. Using high-quality ingredients will significantly enhance the final flavor of your dish. Don’t be tempted to skimp on spices or opt for low-quality mayonnaise; the difference in taste will be noticeable.

For the Cajun Chicken Marinade:

• Chicken: 2 lbs boneless, skinless chicken breasts or thighs (breasts are pictured here for a leaner option, but thighs will be more forgiving on the grill and offer richer flavor)
• Olive Oil: ¼ cup, extra virgin olive oil is preferred for its flavor and health benefits.
• Lemon Juice: 2 tablespoons, freshly squeezed lemon juice is crucial for brightness and tenderizing the chicken. Bottled juice can be used in a pinch, but fresh is always best.
• Cajun Seasoning: 2 tablespoons, use a store-bought blend or create your own (recipe for homemade Cajun seasoning variations provided later in “Additional Tips”). Ensure your seasoning is relatively fresh for optimal flavor.
• Paprika: 1 tablespoon, smoked paprika will add a wonderful smoky depth, but regular paprika works as well.
• Garlic Powder: 1 teaspoon, for that essential savory garlic note.
• Onion Powder: 1 teaspoon, complements the garlic and adds another layer of savory flavor.
• Dried Oregano: 1 teaspoon, adds an earthy, slightly peppery note that is characteristic of Cajun cuisine.
• Dried Thyme: ½ teaspoon, provides a subtle, herbaceous counterpoint to the bolder spices.
• Cayenne Pepper: ¼ – ½ teaspoon (adjust to your spice preference), adds a kick of heat. Start with ¼ teaspoon and increase if you prefer a spicier dish.
• Salt: 1 teaspoon, or to taste, kosher salt or sea salt are recommended for their pure flavor.
• Black Pepper: ½ teaspoon, freshly ground black pepper is always preferable for its bolder, fresher taste.

For the Alabama White Sauce:

• Mayonnaise: 1 cup, full-fat mayonnaise is essential for the creamy richness and classic flavor of Alabama White Sauce. Do not substitute with low-fat or “light” mayonnaise as it will affect the texture and taste.
• Apple Cider Vinegar: ¼ cup, this is the key ingredient that provides the signature tang of Alabama White Sauce. Use unfiltered apple cider vinegar for a slightly more complex flavor.
• Lemon Juice: 2 tablespoons, freshly squeezed lemon juice adds brightness and complements the vinegar’s acidity.
• Prepared Horseradish: 2 tablespoons, this adds a pungent, spicy kick that is crucial to the sauce. Use prepared horseradish from a jar, not horseradish cream, for the best results.
• Worcestershire Sauce: 1 tablespoon, provides a savory umami depth and complexity to the sauce.
• Black Pepper: 1 teaspoon, freshly ground black pepper is essential for the sauce’s flavor profile.
• Garlic Powder: ½ teaspoon, enhances the savory notes of the sauce.
• Cayenne Pepper: ¼ teaspoon (optional, for a slight kick), adds a touch of heat, but can be omitted if you prefer a milder sauce.
• Salt: ½ teaspoon, or to taste, to balance the flavors and enhance the overall taste.

Instructions

Now that you have all your ingredients ready, let’s move on to the step-by-step instructions for creating this delectable Cajun Grilled Chicken with Alabama White Sauce. Follow these instructions carefully for the best results. Remember, grilling can be influenced by weather and grill type, so keep an eye on your chicken and adjust cooking times as needed.

Step 1: Prepare the Cajun Chicken Marinade

In a medium-sized bowl, whisk together the olive oil, lemon juice, Cajun seasoning, paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, salt, and black pepper. Ensure all the spices are well combined and there are no clumps. The marinade should be fragrant and slightly thick due to the spices.

Step 2: Marinate the Chicken

Place the chicken breasts or thighs in a large resealable plastic bag or a shallow dish. Pour the Cajun marinade over the chicken, ensuring that each piece is thoroughly coated. If using a plastic bag, seal the bag tightly, removing as much air as possible. If using a dish, cover it tightly with plastic wrap. Massage the marinade into the chicken to ensure even distribution.

Step 3: Refrigerate and Marinate

Place the marinated chicken in the refrigerator and let it marinate for at least 30 minutes. For the best flavor and tenderness, marinate for at least 2 hours, and ideally up to 4 hours. Longer marinating times (beyond 4 hours) are generally not recommended for chicken breast as the lemon juice can start to break down the proteins too much, potentially leading to a slightly mushy texture. However, chicken thighs can handle longer marinating times, even overnight.

Step 4: Prepare the Alabama White Sauce

While the chicken is marinating, prepare the Alabama White Sauce. In a separate medium-sized bowl, whisk together the mayonnaise, apple cider vinegar, lemon juice, prepared horseradish, Worcestershire sauce, black pepper, garlic powder, cayenne pepper (if using), and salt. Whisk until all ingredients are smoothly combined and the sauce is creamy and slightly tangy. Taste and adjust seasonings as needed, adding more horseradish for extra kick, vinegar for more tang, or salt and pepper to taste.

Step 5: Chill the Alabama White Sauce

Cover the bowl of Alabama White Sauce with plastic wrap and refrigerate it for at least 30 minutes, or until ready to serve. Chilling the sauce allows the flavors to meld together and intensifies the horseradish and vinegar notes. The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

Step 6: Preheat the Grill

Preheat your grill to medium-high heat (around 375-450°F or 190-230°C). Clean the grill grates thoroughly with a wire brush to prevent sticking. Lightly oil the grates with cooking oil (vegetable oil, canola oil, or grapeseed oil work well) using tongs and a paper towel soaked in oil. This helps prevent the chicken from sticking and ensures beautiful grill marks.

Step 7: Grill the Chicken

Remove the marinated chicken from the refrigerator and discard the marinade. Place the chicken breasts or thighs on the preheated grill grates. Grill for 5-7 minutes per side for chicken breasts, and 6-8 minutes per side for chicken thighs, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer inserted into the thickest part of the chicken to ensure it is cooked through. Avoid overcooking, as this can make the chicken dry. You are looking for nice grill marks and juicy, cooked-through chicken.

Step 8: Rest the Chicken

Once the chicken is cooked through, remove it from the grill and place it on a clean cutting board. Tent it loosely with foil and let it rest for 5-10 minutes. Resting allows the juices to redistribute throughout the chicken, resulting in more tender and flavorful meat. Do not skip this step!

Step 9: Serve and Enjoy!

Slice the rested Cajun Grilled Chicken against the grain (if using breasts) and arrange it on a serving platter. Generously drizzle the chilled Alabama White Sauce over the chicken. Serve immediately and enjoy the explosion of Cajun spice and creamy, tangy white sauce! Garnish with fresh parsley or chopped green onions for a pop of color, if desired.

Nutrition Facts

(Note: Nutritional information is an estimate and can vary based on specific ingredient brands and portion sizes. This is an approximate guide only.)

Serving Size: Approximately 4 oz grilled chicken with 2 tablespoons Alabama White Sauce.

Servings Per Recipe: Approximately 6 servings (depending on the size of chicken breasts/thighs and serving portions)

Estimated Nutritional Information Per Serving:

• Calories: Approximately 350-450 kcal
• Protein: 30-40g
• Fat: 20-30g (primarily from olive oil and mayonnaise)
• Saturated Fat: 5-8g
• Cholesterol: 100-150mg
• Sodium: 400-600mg (depending on Cajun seasoning and salt added)
• Carbohydrates: 5-10g
• Fiber: 1-2g
• Sugar: 2-5g

Important Note: These are estimations. For more precise nutritional information, use a nutrition calculator app or website and input the specific brands and quantities of ingredients you use. Keep in mind that Alabama White Sauce, while delicious, is mayonnaise-based and therefore higher in fat and calories. Enjoy in moderation as part of a balanced diet.

Preparation Time

This recipe is relatively straightforward and doesn’t require extensive active cooking time. Here’s a breakdown of the estimated preparation times:

• Prep Time (Marinade & Sauce): 20-25 minutes (includes chopping, measuring, and mixing ingredients for both marinade and sauce)
• Marinating Time: Minimum 30 minutes, ideally 2-4 hours (inactive time)
• Grilling Time: 10-15 minutes (depending on chicken thickness and grill temperature)
• Resting Time: 5-10 minutes (inactive time)
• Total Time (from start to finish): Approximately 45 minutes – 4 hours 30 minutes (depending on marinating time chosen)

Make-Ahead Tips:

• The Alabama White Sauce can be made up to 3 days in advance and stored in the refrigerator. This is a great way to save time on the day of grilling.
• The Cajun marinade can also be prepared a day ahead and stored in the refrigerator.
• Marinating the chicken overnight (for thighs) or for 4 hours (for breasts) significantly enhances flavor and tenderness and can be done in advance.

How to Serve Cajun Grilled Chicken with Alabama White Sauce

This versatile dish can be served in numerous ways, making it perfect for casual weeknight dinners or more elaborate weekend barbecues. Here are some delicious serving suggestions:

• Classic BBQ Plate:
  • Serve the grilled chicken alongside classic BBQ sides like:
    • Creamy Coleslaw (the tanginess complements the chicken and sauce)
    • Potato Salad (a classic BBQ staple)
    • Corn on the Cob (grilled or boiled)
    • Baked Beans (sweet and smoky)
    • Mac and Cheese (comfort food perfection)
  • Add some grilled vegetables like bell peppers, zucchini, or onions for a balanced meal.
• Chicken Sandwiches or Sliders:
  • Shred or slice the grilled chicken and pile it onto toasted buns or slider rolls.
  • Drizzle generously with Alabama White Sauce.
  • Top with coleslaw, pickles, or sliced tomatoes for added flavor and texture.
  • Serve with potato chips or fries on the side.
• Chicken Salad (Cold):
  • Let leftover grilled chicken cool completely.
  • Dice the chicken and combine it with Alabama White Sauce.
  • Add chopped celery, red onion, and grapes or dried cranberries for extra flavor and texture.
  • Serve on lettuce wraps, crackers, or croissants for a refreshing lunch or light dinner.
• Over Greens Salad:
  • Slice the grilled chicken and arrange it over a bed of mixed greens.
  • Add your favorite salad toppings like cherry tomatoes, cucumbers, avocado, crumbled bacon, and hard-boiled eggs.
  • Drizzle with Alabama White Sauce as a creamy and flavorful dressing.
• Tacos or Wraps:
  • Shred the grilled chicken and use it as a filling for tacos or wraps.
  • Add toppings like shredded lettuce, diced tomatoes, onions, cilantro, and, of course, Alabama White Sauce.
  • Consider adding black beans, corn, or rice for a heartier meal.
• With Grains:
  • Serve the grilled chicken over a bed of fluffy rice (white rice, brown rice, or cilantro-lime rice).
  • Quinoa or couscous are also excellent grain options.
  • Add a side of roasted vegetables like broccoli, asparagus, or Brussels sprouts for a complete and balanced meal.

No matter how you choose to serve it, Cajun Grilled Chicken with Alabama White Sauce is sure to be a hit!

Additional Tips for Perfect Cajun Grilled Chicken with Alabama White Sauce

To ensure your Cajun Grilled Chicken with Alabama White Sauce is a resounding success, here are five helpful tips to keep in mind:

1. Don’t Overcrowd the Grill: When grilling the chicken, make sure not to overcrowd the grill grates. Overcrowding lowers the grill temperature and can steam the chicken instead of searing it, resulting in less flavorful and less visually appealing chicken. Grill in batches if necessary to ensure each piece has enough space and gets proper heat circulation for even cooking and beautiful grill marks.
2. Make Your Own Cajun Seasoning: While store-bought Cajun seasoning blends are convenient, making your own allows you to control the ingredients and spice level. A basic homemade Cajun seasoning can include paprika, cayenne pepper, garlic powder, onion powder, black pepper, white pepper, dried oregano, dried thyme, and salt. You can adjust the ratios to your liking and even add other spices like smoked paprika, cumin, or chili powder for a more personalized flavor profile. Freshly ground spices will always offer a more vibrant and aromatic result.
3. Adjust the Spice Level: Cajun cuisine is known for its spice, but you can easily adjust the heat level of this recipe to suit your preference. Start with a smaller amount of cayenne pepper in both the marinade and the sauce and taste as you go. If you want more heat, you can always add more cayenne or even a pinch of hot sauce to the sauce. For those who are very sensitive to spice, you can omit the cayenne pepper altogether for a milder flavor.
4. Patience with the Sauce: Alabama White Sauce benefits from time to allow the flavors to meld. While it’s perfectly fine to serve it right away, making it at least 30 minutes (or even a few hours) ahead of time and chilling it in the refrigerator will significantly improve the flavor. The vinegar and horseradish will mellow slightly, and all the ingredients will come together in a more harmonious and delicious way.
5. Use a Meat Thermometer: The best way to ensure perfectly cooked and juicy chicken is to use a meat thermometer. Chicken should be cooked to an internal temperature of 165°F (74°C) to be safely cooked. Insert the thermometer into the thickest part of the chicken breast or thigh, avoiding the bone. Overcooked chicken is dry and tough, while undercooked chicken is unsafe to eat. A meat thermometer eliminates guesswork and guarantees perfect results every time.

Frequently Asked Questions (FAQ)

Here are five frequently asked questions about Cajun Grilled Chicken with Alabama White Sauce to help you troubleshoot and achieve grilling success:

Q1: Can I use chicken thighs instead of chicken breasts?

A: Absolutely! Chicken thighs are a fantastic alternative to chicken breasts and are often preferred for grilling due to their higher fat content, which makes them more forgiving and less likely to dry out. Chicken thighs also tend to have a richer, more robust flavor that complements the Cajun spices and Alabama White Sauce beautifully. Adjust grilling time slightly, as thighs may take a minute or two longer to cook through.

Q2: I don’t have apple cider vinegar. Can I substitute it with something else in the Alabama White Sauce?

A: While apple cider vinegar is the traditional and best choice for Alabama White Sauce, you can substitute it in a pinch. White wine vinegar or distilled white vinegar can work as substitutes, but they will have a slightly different flavor profile. Start with a smaller amount of the substitute vinegar and taste as you go, as they may be more acidic than apple cider vinegar. Lemon juice is also crucial for the tang, so don’t omit that.

Q3: Can I make the Alabama White Sauce ahead of time? How long will it last?

A: Yes, you can and should make the Alabama White Sauce ahead of time! In fact, it’s recommended as it allows the flavors to meld and deepen. Alabama White Sauce can be stored in an airtight container in the refrigerator for up to 3 days. Give it a good whisk before serving as it may separate slightly upon standing.

Q4: I don’t have a grill. Can I cook the chicken another way?

A: Yes, if you don’t have access to a grill, you can still enjoy this recipe. You can bake the marinated chicken in the oven at 400°F (200°C) for about 20-25 minutes, or until cooked through. You can also pan-sear the chicken in a skillet over medium-high heat, cooking for about 5-7 minutes per side, or until cooked through. While grilling provides that signature smoky flavor, both baking and pan-searing are viable alternatives.

Q5: My Alabama White Sauce is too thick/too thin. How can I adjust the consistency?

A: If your Alabama White Sauce is too thick, you can thin it out by adding a tablespoon or two of water or a little more apple cider vinegar, whisking until you reach your desired consistency. If your sauce is too thin, you can try adding a bit more mayonnaise, one tablespoon at a time, whisking well after each addition until it thickens. Keep in mind that the sauce will thicken slightly as it chills in the refrigerator.

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