In a small bowl, whisk together olive oil, Cajun seasoning, garlic powder, smoked paprika, salt, pepper, lemon juice, and Dijon mustard. Mix everything together until it's well combined.

Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag (or cover the dish) and refrigerate for at least 30 minutes—if you have more time, marinate for 2 hours for even more flavor.

While the chicken is marinating, it’s time to whip up the Alabama White Sauce. In a medium bowl, combine the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, cayenne pepper, lemon juice, and honey. Stir until smooth and well combined. Taste and adjust the seasoning with salt and pepper to your liking.

Once the sauce is ready, cover it and refrigerate until you’re ready to serve the chicken.

Preheat your grill to medium-high heat. If you're using a gas grill, aim for around 400°F (200°C). For charcoal, make sure the coals are hot and evenly distributed.

Remove the chicken from the marinade and discard any excess marinade. Place the chicken on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). If you’re grilling on a charcoal grill, you can also use indirect heat by moving the chicken to the cooler side of the grill to prevent it from burning.

Tip: For those lovely grill marks, don’t move the chicken too much while it’s cooking—let it sit for a few minutes before flipping!

Once your chicken is cooked through, remove it from the grill and let it rest for a few minutes. This helps keep the juices inside, so you’ll get a tender, juicy chicken breast.

Drizzle the Alabama White Sauce over the grilled chicken, or serve it on the side for dipping—totally up to you! Garnish with a little extra chopped parsley or green onions for a fresh touch.