Ingredients

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For the Cajun Chicken:

4 boneless, skinless chicken breasts (or thighs)

2 tablespoons olive oil

1 tablespoon Cajun seasoning

1 teaspoon garlic powder

½ teaspoon smoked paprika

¼ teaspoon cayenne pepper (optional, for extra heat)

½ teaspoon salt

¼ teaspoon black pepper

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For the Alabama White Sauce:

1 cup mayonnaise

¼ cup apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon prepared horseradish

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon smoked paprika (optional)

¼ teaspoon cayenne pepper (optional, for heat)

1 tablespoon sugar

Salt and black pepper, to taste

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1. In a small bowl, mix the olive oil, Cajun seasoning, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper to form a paste. Rub the spice mixture all over the chicken breasts, ensuring even coverage. Let the chicken marinate for at least 30 minutes, or up to 2 hours for deeper flavor.

2. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, horseradish, garlic powder, onion powder, smoked paprika, cayenne pepper, and sugar. Season with salt and black pepper to taste. Cover and refrigerate until ready to serve. The sauce can be made a day in advance for enhanced flavor.

3. Preheat your grill to medium-high heat (about 375°F–400°F). Grill the chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F. Remove the chicken from the grill and let it rest for 5 minutes.

4. Drizzle the Alabama White Sauce generously over the grilled chicken. Serve with additional sauce on the side for dipping.