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This is my take on a grilled Chicago hot dog. Now, don’t email me telling me I’ve broken some cardinal rule by grilling these (on my Weber grill!). I’ve had “real” Chicago dogs and love them, but if it’s not -45 F outside, I’m going to fire up a grill when I make hot dogs.

These hot dogs really came out great. I love the fresh veggies on them. That cold crunch really adds a lot to the taste.

SLOTDOG – Hot Dog Slicing Tool – Stainless Steel Cutter Blades for Kitchen, Grilling, Tailgating, Camping and Backyard Outdoor BBQ – 10 inch – Red

Also try my southwestern hot dog.

Print Pin

4 from 1 vote

Grilled Chicago Hot Dog

Boil the dogs for a classic version, or grill them for a little more pop!

Course Main Dish

Cuisine American

Keyword hot dogs

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 284kcal

Author Mike

Ingredients

2 hot dogs
2 hot dog buns poppy-seed
½ dill pickle diced
½ cucumber diced
2 tablespoons white onion diced
4 slices tomato
2 tablespoons sweet pickle relish
4-6 peperoncini diced
1 tablespoon prepared mustard
1 teaspoon Celery salt

Instructions

Grill or boil the dogs.
Lightly toast the poppy seed buns (Note: If you can’t find poppy seed buns in the store, lightly brush or spritz regular buns with olive oil and sprinkle with poppy seeds. Place under the broiler or on the grill to toast them up.)
Top the buns with the remaining ingredients, sprinkling with the celery salt last.