There’s something unforgettable about the smoky aroma of Cajun-spiced chicken sizzling on a hot grill. Pair it with a tangy, creamy Alabama white sauce, and you’ve got a backyard barbecue masterpiece that hits all the right notes—spicy, savory, and satisfyingly messy in the best way.

I first discovered this combo during a summer road trip through the South. We stopped at a roadside BBQ joint outside Montgomery, and one bite of that smoky, charred chicken dipped in cool white sauce had me hooked for life. Now, it’s a go-to for cookouts, family dinners, and any time I want something with a little kick that still feels comforting and familiar.

Let me show you why this bold, flavor-packed dish deserves a permanent spot in your grilling rotation.

Why You'll Love This Cajun Grilled Chicken with Alabama White Sauce

Get ready to upgrade your summer grilling game. This dish is more than just chicken on the grill—it’s a punch of flavor, texture, and Southern charm all in one.

First off, it’s incredibly quick and easy to prepare. The marinade comes together in minutes, and with a hot grill, the chicken is ready in under 20 minutes. Perfect for weeknights or impromptu backyard hangs.

This recipe is also budget-friendly. With basic pantry spices and bone-in or boneless chicken thighs, you can serve a crowd without breaking the bank. Plus, the homemade sauce uses common ingredients you likely already have.

And let's talk flavor. The Cajun seasoning delivers smoky heat, while the Alabama white sauce adds cool tang and creaminess that balances every bite. It’s a dynamic duo that works equally well for sandwiches, salads, or served straight from the grill.

Best of all, this dish is versatile. Grill it outdoors, cook it in a cast iron pan, or even bake it in the oven if you’re short on time. The bold flavors hold up no matter the method, making it a year-round favorite.

Next, let’s dive into the star ingredients that make this dish sing.

Ingredients Notes

The real magic in this Cajun Grilled Chicken with Alabama White Sauce lies in how simple ingredients come together to create something spectacular. Each element plays a distinct role in building layers of flavor.

Chicken thighs are my top choice for this recipe. Their slightly higher fat content keeps them juicy and flavorful on the grill, and they soak up the Cajun spices beautifully. Boneless, skinless thighs cook faster and are easier to eat, but bone-in versions work great too if you don’t mind a little extra grill time.

Cajun seasoning is where the bold flavor begins. I like to make my own with paprika, garlic powder, onion powder, cayenne, and a touch of thyme, but store-bought blends work just fine in a pinch. The key is balancing heat and earthiness without overpowering the chicken.

Mayonnaise forms the base of the Alabama white sauce. It gives the sauce its creamy body and rich mouthfeel. Don’t skimp here—use a high-quality mayo for the best results.

Apple cider vinegar provides the tang that cuts through the richness of the mayo and the smokiness of the chicken. It’s essential for achieving that signature zing that makes the sauce so addictive.

You won’t need any fancy tools for this recipe, but a good meat thermometer is helpful to ensure the chicken hits the perfect internal temperature. A grill or cast iron skillet will give you that nice char, and a mixing bowl and whisk are all you need for the sauce.

How To Make This Cajun Grilled Chicken with Alabama White Sauce

Making this flavorful Southern favorite is easier than it looks, and it all starts with a flavorful marinade and a hot grill.

Start by prepping your chicken. If you’re using boneless thighs, pat them dry and place them in a bowl or zip-top bag. Generously coat them with olive oil, then sprinkle over your Cajun seasoning, making sure every piece is thoroughly covered. Let the chicken marinate for at least 30 minutes, or up to 4 hours if you have the time—this helps the spices penetrate deeply into the meat.

While the chicken marinates, whip up the Alabama white sauce. In a medium bowl, whisk together mayonnaise, apple cider vinegar, prepared horseradish, Dijon mustard, garlic powder, and a pinch of salt and black pepper. Taste and adjust—it should be tangy, creamy, and just slightly spicy. Refrigerate until ready to use, allowing the flavors to meld.

When you’re ready to cook, preheat your grill to medium-high heat. Brush the grates with oil to prevent sticking. Place the chicken on the grill and let it cook undisturbed for 5 to 6 minutes per side, or until it develops a deep golden crust and reaches 165°F internally. Avoid flipping too often; that char is what gives it the flavor and texture you’re after.

Once the chicken is done, transfer it to a platter and let it rest for a few minutes. This helps the juices redistribute, keeping the meat moist and tender. Right before serving, drizzle the Alabama white sauce generously over the top—or serve it on the side for dipping, if you prefer.

From start to finish, this dish comes together in about 45 minutes, including marinating time. The result is a perfectly grilled plate of chicken with bold seasoning and a cool, tangy finish.

Storage Options

Leftovers (if you have any) store beautifully and can easily be repurposed into wraps, salads, or even sandwiches.

To store the grilled chicken, let it cool completely before placing it in an airtight container. It’ll keep in the fridge for up to 4 days. You can also freeze it for up to 3 months—just wrap it tightly in foil or plastic wrap before placing in a freezer bag.

The Alabama white sauce should be stored separately in a sealed jar or container in the fridge. It keeps well for about a week, and the flavors often deepen over time, making it even better the next day.

To reheat the chicken, use a skillet over medium heat or a 350°F oven until warmed through. Avoid microwaving, which can dry out the meat. Serve with fresh sauce to restore that creamy balance.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is to your taste, dietary needs, or what you’ve got on hand.

If you prefer a milder flavor, simply dial back the cayenne in the Cajun seasoning. You can also swap it entirely with a smoky BBQ rub for a different—but still delicious—spin on the dish.

For a lighter version of the white sauce, substitute part of the mayonnaise with Greek yogurt. It adds a nice tang and cuts down on calories without sacrificing too much richness.

This recipe works just as well with chicken breasts if that’s your preference. Just be sure to pound them to an even thickness so they cook evenly and don’t dry out.

Vegetarian? Try the Cajun marinade and grilling method on thick slices of portobello mushrooms or cauliflower steaks. They soak up the flavor and pair surprisingly well with the tangy sauce.

Don’t be afraid to play around. Try adding a little honey to the white sauce for a sweet heat twist, or serve the chicken over dirty rice or creamy grits for a complete Southern-style meal.

With its big flavor and crowd-pleasing appeal, this Cajun Grilled Chicken with Alabama White Sauce is the kind of dish you’ll want to make again and again—no road trip required.