Ingredients
For the Cajun Grilled Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper, to taste
- 1 tablespoon fresh lemon juice
For the Alabama White Sauce:
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- Salt and black pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
1. Prepare the Chicken
Start by ensuring the chicken breasts are of even thickness. If needed, pound them lightly to achieve uniform cooking. In a small bowl, mix Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Place the chicken in a bowl or resealable plastic bag. Drizzle with olive oil and rub the seasoning mixture evenly over each piece, making sure all sides are well coated. Squeeze fresh lemon juice over the seasoned chicken to enhance the flavors. Let the chicken marinate for at least 10-15 minutes. If you have extra time, marinating for up to an hour will deepen the flavors.
2. Preheat the Grill
Heat your grill to medium-high, around 400°F (200°C). If using a gas grill, allow it to preheat for about 10 minutes. For a charcoal grill, ensure the coals are evenly heated before cooking. Lightly oil the grates to prevent sticking.
3. Grill the Chicken
Place the marinated chicken on the preheated grill. Cook for 6-7 minutes on the first side without moving it to develop a good sear. Flip the chicken and cook for another 6-7 minutes or until the internal temperature reaches 165°F (75°C).
If using a stovetop griddle, follow the same cooking times and keep the heat at medium-high. For oven baking, place the chicken on a lined baking sheet and cook at 400°F (200°C) for 20-25 minutes, flipping halfway through.
4. Make the Alabama White Sauce
While the chicken is cooking, prepare the Alabama white sauce. In a bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, lemon juice, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Adjust the seasoning to your taste. For best results, refrigerate the sauce for at least 15 minutes to allow the flavors to meld.
5. Serve the Dish
Once the chicken is done, remove it from the grill and let it rest for a few minutes. This helps the juices redistribute, ensuring tender and juicy meat. Drizzle the Alabama white sauce over the chicken or serve it on the side as a dipping sauce. Garnish with fresh parsley for a pop of color.
Notes
- How to Tell When Chicken is Done
Always use a meat thermometer to check doneness. The internal temperature should be 165°F (75°C) in the thickest part of the chicken. If you don’t have a thermometer, cut into the thickest part—the juices should run clear, and the meat should be opaque. - Avoiding Dry Chicken
Overcooking chicken can make it dry. If unsure, remove it from the heat at 160°F (71°C) and let it rest for five minutes; carryover cooking will bring it up to 165°F (75°C). - Preventing Chicken from Sticking to the Grill
Always preheat the grill and lightly oil the grates. Avoid flipping the chicken too soon—if it sticks, it needs more time to develop a sear. - Adjusting Spice Levels
If you prefer less heat, reduce the cayenne pepper. For extra spice, add a pinch of crushed red pepper flakes. - Making Ahead
The spice rub can be made in advance and stored in an airtight container. The Alabama white sauce also benefits from being made ahead and stored in the fridge for up to a week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes