Description
This Cajun Grilled Chicken recipe features tender boneless, skinless chicken breasts seasoned with a bold blend of Cajun spices and smoky paprika, grilled to perfection. Paired with a tangy, creamy Alabama White Sauce made from mayonnaise, apple cider vinegar, and spices, this dish is a flavorful and zesty Southern-inspired meal perfect for a quick and delicious dinner.
Ingredients
Scale
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
- Prepare the Grill: Preheat your grill to medium-high heat, approximately 400°F (200°C), ensuring it is properly cleaned and oiled to prevent sticking.
- Mix the Spice Rub: In a small bowl, combine the Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Stir well to blend all spices evenly.
- Season the Chicken: Rub each chicken breast with olive oil, then coat generously with the spice mixture. Squeeze fresh lemon juice over each chicken breast to add brightness and enhance flavor.
- Marinate: Allow the seasoned chicken to rest and marinate for 10–15 minutes, so the spices penetrate the meat for maximum flavor.
- Grill the Chicken: Place the chicken breasts on the preheated grill. Cook for 6–7 minutes on each side or until the internal temperature reaches 165°F (75°C), ensuring the chicken is cooked through and juicy.
- Rest the Chicken: Remove the grilled chicken from the grill and let it rest for a few minutes to retain juices and improve tenderness.
- Make the Alabama White Sauce: In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, lemon juice, garlic powder, onion powder, cayenne pepper, salt, and black pepper until smooth and well combined.
- Chill the Sauce: Refrigerate the sauce for 15–20 minutes to meld the flavors and thicken slightly.
- Serve: Plate the grilled Cajun chicken and drizzle the Alabama White Sauce over the top or serve it on the side as a dipping sauce. Garnish with freshly chopped parsley if desired for a fresh finish.
Notes
- Adjust cayenne pepper according to your heat preference.
- Chicken can be marinated longer for deeper flavor, up to 2 hours refrigerated.
- Use instant-read thermometer to check doneness for perfectly cooked chicken.
- Alabama White Sauce can be stored in the refrigerator for up to 3 days.
- For smoky flavor, use wood chips on your grill if available.
