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Introduction: Get ready to elevate your grilling game with this Cajun Grilled Chicken paired with the creamy, tangy Alabama White Sauce. Combining the fiery heat of Cajun seasoning with the cool, zesty allure of the white sauce, this dish is perfect for a summer barbecue or a weeknight dinner with a bold twist. The deep flavors from the Cajun seasoning bring out the natural juiciness of the chicken, while the Alabama White Sauce adds a refreshing contrast that will have everyone coming back for seconds.
Ingredients:
For the Cajun Grilled Chicken:
4 boneless, skinless chicken breasts (or thighs for a juicier option)
2 tablespoons Cajun seasoning (store-bought or homemade)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
Salt and pepper, to taste
For the Alabama White Sauce:
1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon horseradish (optional, for extra tang)
1/2 teaspoon garlic powder
Salt and pepper, to taste
A pinch of cayenne pepper (optional for added spice)
Instructions:
Prep the Chicken:
In a small bowl, mix together the Cajun seasoning, garlic powder, smoked paprika, onion powder, thyme, salt, and pepper.
Rub the chicken breasts (or thighs) with olive oil, then generously coat each piece with the Cajun seasoning mixture. Let it marinate for at least 30 minutes to allow the flavors to meld. For more intense flavor, marinate for up to 2 hours.
Grill the Chicken:
Preheat your grill to medium-high heat. Once hot, place the seasoned chicken on the grill and cook for 6-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (75°C). You want the chicken to be perfectly charred on the outside and juicy on the inside.
Prepare the Alabama White Sauce:
While the chicken is grilling, whisk together all the ingredients for the Alabama White Sauce in a medium bowl. Adjust the seasoning with salt, pepper, and cayenne pepper according to your taste preference. For a thicker sauce, refrigerate it for about 30 minutes before serving.
Serve:
Once the chicken is done, remove it from the grill and allow it to rest for a few minutes. Serve each piece of chicken drizzled with a generous amount of Alabama White Sauce, or serve the sauce on the side for dipping.
Tips for Serving and Storing:
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