I grill when the sky looks kind and the yard smells like cut grass. This Cajun chicken hits the grates and I hear that quick sizzle then I grin. We get tender thighs, big spice, and a cool creamy white sauce that saves the day when the heat tries to run the show. I learned this trick on a road trip where the map lived in the glove box and the snacks lived on my lap. A small place served chicken with a peppery bite and a tangy white sauce. I asked for the secret, got a wink, and worked out my own version back home. Now we use it for weeknights and for game day and for that neighbor who swears they do not eat dark meat, until they do. You get simple steps, bright flavor, and a plate that feels a little rowdy. The rub brings smoke and cayenne. The sauce brings mayo, vinegar, and a little kick. We baste, we flip, we taste, then we pass napkins and pretend we are tidy eaters. This works for meal prep, picnics, or the kind of cookout where folks wander in and stay. If the grill is clean and hot, we are in business.
Table of Contents
- 1 Key Takeaways
- 2 Easy Cajun Grilled Chicken With Alabama White Sauce Recipe
- 3 Ingredients for Cajun Grilled Chicken With Alabama White Sauce
- 4 How to Make Cajun Grilled Chicken With Alabama White Sauce
- 5 Tips for Making Cajun Grilled Chicken With Alabama White Sauce
- 6 Making Cajun Grilled Chicken With Alabama White Sauce Ahead of Time
- 7 Storing Leftover Cajun Grilled Chicken With Alabama White Sauce
- 8 Try these Main Course next
- 9 Cajun Grilled Chicken With Alabama White Sauce
- 10 Nutrition
1 Key Takeaways
We make this at home at Cook Daily Recipe and we share it on https://www.cookdailyrecipes.com. I love how it fits right into Grilling Recipes and it shows why Grilling Recipes win on busy nights. The chicken cooks fast. The sauce cools the heat. The plate looks bold and friendly.
We use boneless thighs for steady results. The spice rub tastes warm and a little wild. The white sauce stands by with a sharp bite and a creamy feel. I serve it with simple sides and a tall glass of iced tea and I call it dinner.
Short promise here. You get juicy meat. You get a crisp edge from the grill. You get a sauce that clings and brightens. Clean steps. Low stress. Big payoff.
2 Easy Cajun Grilled Chicken With Alabama White Sauce Recipe
I learned this dish during a road trip where the map sat in the glove box and the cooler hummed in the back seat. A small roadside joint served Cajun chicken with a pale tangy sauce that woke me right up. I came home and built a version that keeps the soul and trims the fuss.
This method keeps prep light. We mix a quick rub. We coat the meat. We light the grill and let steady heat do the work. For outdoor cooking with friends this checks every box. It feels like backyard grilling without the guesswork.
We talk flavor now. The rub leans smoky with paprika and a nudge of cayenne. The sauce brings mayo and vinegar and a mild rush from horseradish. That pair makes Cajun chicken shine and turns a regular weeknight into a small event.
3 Ingredients for Cajun Grilled Chicken With Alabama White Sauce
Boneless skinless chicken thighs I reach for thighs since they stay juicy on the grill. They love high heat and forgive small mistakes.
Smoked paprika It lays down a deep warm color and a soft smoke note that reads like real pit time.
Garlic powder This gives a steady garlic kick that spreads through every bite without burning.
Onion powder A quiet base that rounds the spice mix and helps the rub taste full.
Dried oregano I add a pinch to bring a green edge that lifts the heat.
Dried thyme It adds a woodsy note that fits the grill and the sauce.
Cayenne pepper Use a light hand or a bold hand. I trust your mood. One little spoon wakes the dish.
Black pepper Fresh ground works best and brings a clean bite that pops in the finish.
Kosher salt The grains cling to the meat and season it well without sharpness.
Brown sugar A touch helps color and balances the heat on the fire.
Olive oil It binds the rub so it sticks and it keeps the meat tender.
Lemon juice A squeeze adds brightness and helps the spices bloom.
Mayonnaise This forms the base for Alabama white sauce and gives that silky body.
Apple cider vinegar It brings twang that cuts through rich bites and wakes the palate.
Lemon juice for the sauce A second hit keeps the sauce lively and clean.
Prepared horseradish A spoon adds a fast rush that fades just in time.
Dijon mustard It adds depth and a gentle snap that works with vinegar.
More black pepper The sauce likes a little extra pepper for lift.
Garlic powder for the sauce A small pinch connects sauce and rub.
Onion powder for the sauce This keeps the sauce from tasting flat.
Hot sauce A few drops tune the heat to your crowd.
Water Add a splash to thin the sauce to a spoonable state.
4 How to Make Cajun Grilled Chicken With Alabama White Sauce
step 1 Pat the chicken dry. Mix the spices with salt sugar and oil. Squeeze in lemon and stir to a loose paste.
step 2 Coat the chicken on all sides. Cover and chill for a short rest. The meat drinks up flavor during this pause.
step 3 Heat the grill to medium high and clean the grates. Lightly oil the grates so the meat releases with ease.
step 4 Lay the chicken over direct heat. Grill for about five minutes. Flip and grill for about five more until the thick piece reaches one hundred sixty five.
step 5 Move the meat to a cooler zone if flare ups pop. Rest the pieces on a board for five minutes.
step 6 Whisk the sauce. Mayo vinegar lemon horseradish mustard black pepper garlic powder onion powder hot sauce and a splash of water. Taste and adjust.
step 7 Slice the chicken. Spoon sauce over the top. Pass extra at the table. Enjoy the crisp edge and the juicy center.
5 Tips for Making Cajun Grilled Chicken With Alabama White Sauce
Set up two heat zones on the grill. Hot on one side cooler on the other. Live fire cooking gives you control when you can move pieces fast.
Use an instant read thermometer for calm cooking. You hit the mark without guesswork and the meat stays tender.
Let the sauce sit for ten minutes before serving. The flavors settle and link. If it feels thick add a spoon of water and whisk again.
People ask what makes this sing. I point to Cajun Recipes Louisiana Authentic roots and the snap of Alabama white sauce. It fits right into Barbecue Food Ideas and still stays weeknight simple.
For folks who search Boneless Skinless Chicken Thigh Recipes this dish lands like a small victory. It cooks fast on outdoor cooking setups and it works in every season.
I file this under Grilling Recipes for families since kids love to dip and adults love that smoky edge. We keep learning and keep sharing here at Cook Daily Recipe.
6 Making Cajun Grilled Chicken With Alabama White Sauce Ahead of Time
We plan for busy days. Marinate the chicken in the morning and store it cold. When evening lands you light the grill and you are halfway home.
The sauce keeps well for three days in a sealed jar. I like to label the lid with the date and a tiny smiley face since it makes me reach for it more often.
For backyard grilling with guests I cook a first batch then hold it warm on the cool side. I slice right before serving so the juices stay in the meat.
7 Storing Leftover Cajun Grilled Chicken With Alabama White Sauce
Place leftover chicken in a shallow container and chill it soon. The meat stays moist if you leave a light coat of sauce on top.
Reheat gently in a skillet over medium heat or in a warm oven. I like to add a spoon of water to the pan to keep the edge soft.
Keep the sauce cold and stir before serving. If it tightens add a splash of water and a squeeze of lemon to bring back that loose glide.
8 Try these Main Course next
9 Cajun Grilled Chicken With Alabama White Sauce
Grilling Recipes Cajun Grilled Chicken With Alabama White Sauce
Ingredients
For the Chicken
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper adjust to taste
- 1 teaspoon black pepper
- 1 and 1 half teaspoons kosher salt
- 2 tablespoons brown sugar
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
For the Alabama White Sauce
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon prepared horseradish
- 1 teaspoon Dijon mustard
- 1 teaspoon black pepper
- 1 half teaspoon garlic powder
- 1 half teaspoon onion powder
- 1 half teaspoon kosher salt
- 1 to 2 teaspoons hot sauce
- 2 tablespoons water to thin as needed
Instructions
For the Chicken
- Pat the chicken dry then place it in a bowl.
- Combine paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, salt, and brown sugar.
- Stir in olive oil and lemon juice to form a loose paste then toss with the chicken until coated.
- Cover and chill for 20 to 60 minutes while you heat the grill to medium high and oil the grates.
- Grill the chicken over direct heat for 4 to 5 minutes per side until lightly charred and the thickest piece reaches 165 F.
- Move to a cooler zone if needed and rest the chicken for 5 minutes.
For the Alabama White Sauce
- Whisk mayonnaise, vinegar, lemon juice, horseradish, mustard, black pepper, garlic powder, onion powder, salt, and hot sauce.
- Thin with water for a spoonable sauce.
- Taste and adjust the heat and tang.
To Serve
- Slice the chicken and serve with a heavy drizzle of white sauce.
- Offer extra sauce at the table and keep napkins close.
10 Nutrition
Typical serving is one thigh or about five ounces. Estimated values per serving are calories three hundred twenty protein twenty nine grams fat eighteen grams saturated fat three grams carbohydrate eight grams fiber one gram sodium seven hundred eighty milligrams cholesterol one hundred forty five milligrams.
These numbers shift with size of pieces and the amount of sauce used. I treat them as a guide. If nutrition is central to your plan measure your portions and log the sauce on its own.
I keep balance by serving crunchy slaw and grilled corn on the side. The plate feels full and light at the same time so I end dinner happy.
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