Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon Cajun seasoning
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¼ 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
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
Salt and black pepper, to taste
1 tablespoon fresh parsley, chopped (optional, for garnish)
Directions:
Prepare the Cajun Grilled Chicken:
Preheat your grill to medium-high heat (about 400°F or 200°C).
In a small bowl, mix together the Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
Rub the chicken breasts with olive oil, then generously coat them with the Cajun spice mixture.
Squeeze fresh lemon juice over the seasoned chicken. Let the chicken sit for 10-15 minutes to marinate.
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) and the chicken is fully cooked.
Once cooked, remove the chicken from the grill and let it rest for a few minutes.
Make the Alabama White Sauce:
While the chicken is grilling, prepare the sauce by combining mayonnaise, apple cider vinegar, Dijon mustard, lemon juice, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a small bowl.
Whisk until smooth and well combined. Taste and adjust seasoning if needed.
For a more developed flavor, refrigerate the sauce for 15-20 minutes.
Serve:
Serve the grilled chicken with a generous drizzle of Alabama white sauce on top or on the side for dipping.
Garnish with fresh parsley, if desired.
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