Description

Juicy, smoky grilled chicken seasoned with a bold Cajun spice rub, paired with a cool, creamy Alabama white sauce that’s tangy, slightly sweet, and packs a horseradish kick. Perfect for backyard cookouts or weeknight dinners!

Ingredients

Scale

For the Cajun Chicken

1½ lbs (700 g) boneless, skinless chicken thighs or breasts
2 Tbsp olive oil
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp dried thyme
½ tsp cayenne pepper (adjust to taste)
½ tsp black pepper
1 tsp kosher salt
1 Tbsp brown sugar

For the Alabama White Sauce

½ cup mayonnaise
2 Tbsp apple cider vinegar
1 Tbsp fresh lemon juice
1 Tbsp prepared horseradish (more if you like it sharp)
1 tsp Dijon mustard
1 tsp honey or sugar
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp black pepper
Pinch of cayenne pepper
Splash of milk (to thin, if desired)

Garnish & Serving

Chopped fresh parsley or chives
Lemon wedges
Toasted burger buns or lettuce leaves (for sandwiches)

Instructions

1️⃣ Prep the chicken:

Pat chicken dry and place in a large bowl or shallow dish. Drizzle with olive oil and toss to coat.

2️⃣ Make the Cajun rub:

In a small bowl, whisk together smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, salt, and brown sugar.

3️⃣ Season the chicken:

Sprinkle the rub evenly over the chicken, pressing lightly so it adheres. Let rest at room temperature for 15–20 minutes (or refrigerate up to 2 hours for deeper flavor).

4️⃣ Preheat the grill:

Heat grill (or grill pan) to medium-high (about 400 °F/200 °C). Oil the grates lightly to prevent sticking.

5️⃣ Grill the chicken:

Place chicken on the hot grill. Cook thighs about 6–8 minutes per side (breasts 5–7 minutes per side), until nicely charred at the edges and an instant-read thermometer reads 165 °F (74 °C).

6️⃣ Rest while you make the sauce:

Transfer chicken to a plate, tent loosely with foil, and let rest 5 minutes.

7️⃣ Whisk the Alabama white sauce:

In a small bowl, whisk together mayonnaise, vinegar, lemon juice, horseradish, Dijon, honey, garlic powder, onion powder, black pepper, and cayenne. Add a splash of milk if you prefer a thinner consistency.

8️⃣ Serve:

Slice or leave chicken whole. Drizzle or serve with the white sauce on the side. Garnish with parsley or chives and lemon wedges.

Notes

Spice level: Increase cayenne in the rub or horseradish in the sauce for extra heat.
Smoky twist: Add 1 tsp ancho chili powder to the rub for deeper smokiness.
Make-ahead: Mix the white sauce up to 24 hours in advance; stir before serving.
Oven or stovetop: If you don’t have a grill, broil chicken on a foil-lined tray for 6–8 minutes per side, or cook in a cast-iron skillet over medium-high heat.
Sandwich option: Serve sliced chicken and white sauce on toasted brioche buns with shredded cabbage slaw.
Low-carb: Skip the buns and serve on a bed of greens or wrapped in lettuce leaves.

Prep Time: 15 minutes (+ marinating)
Cook Time: 12–16 minutes