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.