Name: Cajun Grilled Chicken With Alabama White Sauce Recipe by Tasty
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: ½ cup mayonnaise; 1 ½ tablespoons fresh lemon juice (from ½ lemon); 1 tablespoon apple cider vinegar; ½ tablespoon granulated sugar; ½ teaspoon prepared horseradish; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; ⅛ teaspoon garlic powder; ⅛ teaspoon cayenne pepper; ½ tablespoon water; 1 teaspoon fine kosher salt; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon cayenne pepper; ¾ teaspoon hot paprika; ¾ teaspoon smoked paprika; ½ teaspoon freshly ground black pepper; ½ teaspoon white pepper; ¼ teaspoon dried oregano; ¼ teaspoon celery salt; 2 chicken leg quarters; 2 boneless, skinless chicken breasts; ¼ cup olive oil

1 Make the Alabama white sauce: Whisk together the mayonnaise, lemon juice, apple cider vinegar, sugar, horseradish, salt, black pepper, garlic powder, and cayenne in a medium bowl until smooth. Whisk in the water until pourable, adding more as needed. Refrigerate until ready to serve.

2 Make the Cajun spice rub: Stir together the salt, garlic powder, onion powder, cayenne, hot paprika, smoked paprika, black pepper, white pepper, oregano, and celery salt in a small bowl until evenly combined. Set aside.

3 Pat the chicken leg quarters and chicken breasts dry with paper towels. Arrange on a baking sheet. Drizzle evenly with the olive oil, and rub to coat all sides. Sprinkle about 2 tablespoons of the Cajun spice rub evenly over all the chicken pieces, rubbing it into both sides to fully coat. Reserve any remaining rub for another use.

4 Preheat a gas grill for two-zone cooking: Turn one side of the grill to high heat (450–500˚F / 230–260˚C) and leave the other side off to create an indirect heat zone. Using tongs and an oil-soaked paper towel, carefully grease the hot grill grates.

5 Place the chicken leg quarters skin side down over direct high heat and grill, uncovered, for 5 minutes per side, flipping once, until deeply charred with visible grill marks.

6 Move the leg quarters to the indirect heat zone. Reduce the direct heat side to medium-high. Place the chicken breasts over direct heat. Close the grill, and cook the leg quarters for 15 minutes, until the thickest part registers 165˚F (75˚C). Grill the chicken breasts for 6 minutes per side, flipping once, until browned and the thickest part registers 165˚F (75˚C).

7 Transfer all the chicken to a platter and let rest for 5 to 10 minutes, until the juices redistribute.

8 Drizzle the chicken with the Alabama white sauce and serve. Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.

9 Enjoy!