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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 some hot dogs. Nothing beats that great grill flavor. It just can’t be reproduced indoors. And that grill flavor comes thru in every bite. So yeah, these aren’t the true Windy City classic. But boy oh boy is it ever delicious!

This grilled Chicago hot dog really came out great. I loved the fresh veggies on it. That cold crunch really added a lot to the taste. And it’s a great fresh contrast to the smoky grilled hot dog. This is a great twist on the classic.

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.
Top the buns with the remaining ingredients, sprinkling with the celery salt last.

Notes

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 for just a few seconds.