Cajun Chicken Alabama (Printer-Friendly Layout)
Hot Cajun-rubbed chicken matched with a tangy mayo Alabama white sauce - smoky, zippy, and downright mouthwatering.
# Ingredients You'll Need:
→ Cajun Chicken
01 -
4 chicken breasts or thighs, no skin or bones
02 -
2 tablespoons olive oil
03 -
1 tablespoon Cajun spice mix
04 -
1 teaspoon powdered garlic
05 -
1/2 teaspoon smoky paprika
06 -
1/4 teaspoon hot cayenne (skip if you want)
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon ground black pepper
→ Alabama White Sauce
09 -
1 cup mayo
10 -
1/4 cup apple vinegar
11 -
1 tablespoon Dijon mustard
12 -
1 tablespoon ready-made horseradish
13 -
1 teaspoon garlic powder
14 -
1 teaspoon onion powder
15 -
1/2 teaspoon smoky paprika (skip if you want)
16 -
1/4 teaspoon cayenne pepper (skip if you want)
17 -
1 tablespoon sugar
18 -
Salt and pepper, add to your liking
# Step-by-Step Instructions:
01 -
Mix the oil, Cajun spice, powdered garlic, smoky paprika, cayenne, salt, and pepper in a small bowl to make a thick mix. Coat the chicken pieces evenly with this mix. Let it sit for at least 30 minutes or chill for up to two hours if you want stronger flavor.
02 -
In a medium bowl, stir together the mayo, apple vinegar, Dijon, horseradish, garlic powder, onion powder, paprika, cayenne, and sugar until it's all smooth. Add salt and pepper how you like it. Cover and put in the fridge until you're ready to use it.
03 -
Cook the chicken on a medium-hot grill. Make sure it gets to 165°F inside. You want it juicy with some nice grill marks.
04 -
Put the grilled chicken on plates and pour some Alabama White Sauce over the top. Eat it right away for the best taste.
# Extra Tips and Tricks:
01 -
Flatten your chicken breasts to the same thickness so they cook evenly.
02 -
This tangy white sauce goes great with grilled pork, hamburgers, or as something to dip your fries in.