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