What the heck is this?
This is what happens when bold Southern flavors come together in one sizzling, smoky, tangy masterpiece. You’ve got juicy grilled chicken thighs rubbed in a spicy Cajun blend, flame-kissed to perfection. And then—just to make things wild—it’s topped with Alabama white sauce: a creamy, zippy, vinegar-forward barbecue sauce that’s unlike anything you’ve had before. It’s the kind of dish that screams summer cookout, but honestly, it’s good any time of year. Serve it up with corn, slaw, or piled onto a sandwich and you’ve got something that hits every craving: smoky, spicy, creamy, tangy, and straight-up irresistible.
Why You’ll Love This Recipe
It’s fast and easy—perfect for weeknight grilling or weekend meal prep. The Cajun rub packs a smoky-spicy punch that balances beautifully with the creamy, tangy white sauce. The sauce can be made ahead, the chicken cooks quickly, and it’s all naturally gluten-free and high in protein. Plus, both the rub and the sauce are endlessly versatile. Use them on wings, shrimp, roasted veggies—you name it. Once you try Alabama white sauce, there’s no going back.
The Good Stuff You’ll Need
For the Cajun Chicken:
• 6 boneless, skinless chicken thighs (or breasts, if preferred)
• 1 tablespoon olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon cayenne pepper (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon kosher salt
For the Alabama White Sauce:
• 1 cup mayonnaise
• ¼ cup apple cider vinegar
• 1 tablespoon lemon juice
• 1 tablespoon prepared horseradish (not creamy)
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• Pinch of cayenne (optional but great)
Let’s Do This
Step 1: Mix the Cajun Rub
In a small bowl, combine the smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt. Pat the chicken dry, rub with olive oil, and coat generously with the spice mix on both sides. Let it marinate while you prep the grill or preheat a grill pan.
Step 2: Make the Alabama White Sauce
In a medium bowl, whisk together mayonnaise, apple cider vinegar, lemon juice, horseradish, Dijon mustard, Worcestershire, garlic powder, black pepper, and cayenne. Taste and adjust seasoning if needed. The sauce will be thin and pourable—it’s meant to soak into the chicken. Chill until ready to use.
Step 3: Grill That Chicken
Preheat your grill (or grill pan) over medium-high heat. Grill the chicken for 5–6 minutes per side, or until cooked through and lightly charred. Chicken thighs are very forgiving, so aim for an internal temp of 165°F and a little caramelized crust. Rest the chicken for 5 minutes after grilling.
Step 4: Sauce It Up
Drizzle or brush the Alabama white sauce over the hot chicken, or serve it on the side for dipping. The sauce seeps into the charred edges and makes every bite next-level good.
Serving Suggestions
Slice the chicken and serve over a bed of greens, alongside grilled corn or roasted potatoes, or tucked into sandwich buns with pickles and more white sauce. Want to go full Southern? Serve it with baked beans, coleslaw, and cornbread. It also pairs great with sweet tea or a cold beer.
Switch It Up
Make it spicier by adding hot sauce to the white sauce or bumping up the cayenne in the rub. Swap chicken for grilled shrimp, pork chops, or cauliflower steaks. Add a little honey to the white sauce for a sweet-spicy twist. Want it smoky? Use chipotle powder instead of cayenne.
Make-Ahead Tips
The Alabama white sauce gets better after a few hours in the fridge—it’ll keep for up to a week. You can season the chicken up to 24 hours ahead and store it covered in the fridge until ready to grill. Leftover chicken and sauce make incredible sandwiches or wraps the next day.
Questions People Actually Ask
Q: Is Alabama white sauce really barbecue sauce?
A: Yep! It’s a mayonnaise-based BBQ sauce with vinegar, mustard, and horseradish—born in Northern Alabama and used on grilled and smoked meats. It’s tangy, creamy, and amazing.
Q: Can I bake the chicken instead of grilling?
A: Absolutely. Bake at 425°F for about 20–25 minutes, then broil for 2–3 minutes to get some char. It won’t be quite as smoky, but still delicious.
Q: What can I use instead of horseradish?
A: If you’re not a fan, just leave it out or sub with a little Dijon mustard. The sauce will still have kick from the vinegar and black pepper.
Cajun Grilled Chicken with Alabama White Sauce: Bold, Smoky, and Seriously Addictive
- Total Time: 30 minute
- Yield: 4–6 servings
Description
This is what happens when bold Southern flavors come together in one sizzling, smoky, tangy masterpiece. You’ve got juicy grilled chicken thighs rubbed in a spicy Cajun blend, flame-kissed to perfection. And then—just to make things wild—it’s topped with Alabama white sauce: a creamy, zippy, vinegar-forward barbecue sauce that’s unlike anything you’ve had before. It’s the kind of dish that screams summer cookout, but honestly, it’s good any time of year. Serve it up with corn, slaw, or piled onto a sandwich and you’ve got something that hits every craving: smoky, spicy, creamy, tangy, and straight-up irresistible.
Ingredients
For the Cajun Chicken:
• 6 boneless, skinless chicken thighs (or breasts, if preferred)
• 1 tablespoon olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon cayenne pepper (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon kosher salt
For the Alabama White Sauce:
• 1 cup mayonnaise
• ¼ cup apple cider vinegar
• 1 tablespoon lemon juice
• 1 tablespoon prepared horseradish (not creamy)
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• Pinch of cayenne (optional but great)
Instructions
Step 1: Mix the Cajun Rub
In a small bowl, combine the smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt. Pat the chicken dry, rub with olive oil, and coat generously with the spice mix on both sides. Let it marinate while you prep the grill or preheat a grill pan.
Step 2: Make the Alabama White Sauce
In a medium bowl, whisk together mayonnaise, apple cider vinegar, lemon juice, horseradish, Dijon mustard, Worcestershire, garlic powder, black pepper, and cayenne. Taste and adjust seasoning if needed. The sauce will be thin and pourable—it’s meant to soak into the chicken. Chill until ready to use.
Step 3: Grill That Chicken
Preheat your grill (or grill pan) over medium-high heat. Grill the chicken for 5–6 minutes per side, or until cooked through and lightly charred. Chicken thighs are very forgiving, so aim for an internal temp of 165°F and a little caramelized crust. Rest the chicken for 5 minutes after grilling.
Step 4: Sauce It Up
Drizzle or brush the Alabama white sauce over the hot chicken, or serve it on the side for dipping. The sauce seeps into the charred edges and makes every bite next-level good.
Notes
Slice the chicken and serve over a bed of greens, alongside grilled corn or roasted potatoes, or tucked into sandwich buns with pickles and more white sauce. Want to go full Southern? Serve it with baked beans, coleslaw, and cornbread. It also pairs great with sweet tea or a cold beer.
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
Nutrition
- Calories: ~420 kcal per serving
- Fat: ~28g per serving
- Protein: ~34g per serving