Hot dog vs chicken is a useful cookout comparison, but you can also serve both in one easy meal: grilled hot dogs and chicken thighs with buns and crisp toppings. The chicken adds a juicy, savory option while hot dogs cook quickly, so careful timing lets everything reach the table warm without overcooking either.
Ingredients
- 4 boneless, skinless chicken thighs, about 1½ lb (680 g)
- 4 hot dogs, about 12 oz (340 g) total
- 4 hot dog buns, about 8 oz (225 g) total
- 1 tbsp (15 ml) neutral oil, such as canola
- 1 tsp (5 g) kosher salt
- ½ tsp (1 g) freshly ground black pepper
- ½ tsp (1 g) garlic powder
- ½ tsp (1 g) paprika
- ¼ cup (60 ml) barbecue sauce, plus more for serving (optional)
- ½ cup (75 g) finely chopped onion
- ½ cup (75 g) dill pickle relish
- ¼ cup (60 ml) yellow mustard
- ¼ cup (60 ml) ketchup
Instructions
- Pat the chicken dry with paper towels. In a small bowl, stir together the salt, pepper, garlic powder, and paprika. Rub the chicken with the oil, then coat both sides with the seasoning. Keep raw chicken and its utensils separate from the hot dogs, buns, and toppings.
- Preheat a gas or charcoal grill to medium heat, about 375–400°F (190–205°C). Clean and lightly oil the grates. If using a grill pan, heat it over medium-high and ventilate the kitchen; cook in batches if needed so the chicken has room to brown.
- Place the chicken thighs on the grill. Cook for about 5–7 minutes per side, turning once, until browned and cooked through. Cooking time depends on thickness, so check the center of the thickest thigh with a food thermometer. The USDA FSIS safe minimum for poultry is 165°F (74°C). If brushing with barbecue sauce, add it during the last 2–3 minutes to limit scorching; use a clean brush and discard sauce that touched raw chicken.
- When the chicken is nearly done, put the hot dogs on a separate part of the grill. Turn them every minute or two for about 5–7 minutes, until heated through and lightly marked. Hot dogs are typically sold fully cooked, but follow package directions and heat them until steaming hot; avoid leaving them unattended, as their casings can split.
- Transfer the cooked chicken to a clean plate and let it rest for 3 minutes. While it rests, place the buns cut-side down on the grill for about 30–60 seconds, just until warm and lightly toasted. Watch closely because buns brown quickly.
- Serve each hot dog in a bun with mustard, ketchup, onion, and relish. Serve the chicken whole or slice it across the grain, with barbecue sauce on the side. Use clean serving plates and utensils—not anything that held raw poultry.
Tips
- Thighs are forgiving on the grill, but boneless chicken breasts work too. Because breasts vary in thickness and can dry out faster, check them early with a thermometer and remove them as soon as the thickest part reaches 165°F (74°C).
- For a charcoal grill, arrange the coals so one side is hotter and one side is cooler. Sear over the hotter area, then move chicken to the cooler side if it browns before cooking through.
- Choose any hot dog style you like, including beef, pork, chicken, or plant-based. Plant-based products have different heating directions, so follow their package guidance rather than assuming the same timing.
- Do not press chicken or hot dogs against the grates with a spatula; that does not speed cooking and can squeeze out juices. Keep barbecue sauce for the final minutes because its sugar can burn over direct heat.
Serving Suggestions
For a relaxed cookout, serve the hot dogs and chicken with a bowl of toppings so everyone can build a plate. Potato salad, coleslaw, corn on the cob, baked beans, or a green salad make practical sides. For a smaller meal, serve one chicken thigh or one hot dog per person with a side; for bigger appetites, offer both and let guests choose.
Set out separate tongs for raw and cooked food, and keep perishable toppings chilled until serving. If the meal will sit out, return food to the refrigerator within 2 hours, or within 1 hour when the outdoor temperature is above 90°F (32°C).
Variations
- Spicy grill: Add ¼–½ tsp (0.5–1 g) cayenne to the chicken seasoning, or offer sliced jalapeños and hot sauce alongside.
- Herby chicken: Replace paprika with 1 tsp (1 g) dried oregano or Italian seasoning and serve with lemon wedges.
- Chicago-inspired hot dogs: Add chopped tomato, pickle spear, sport peppers, and a pinch of celery salt. These toppings are optional and can be adjusted to taste.
- Meat-free plate: Swap in plant-based hot dogs and serve with grilled vegetables. Cook the substitutes according to their package directions and keep them on clean grill space.
Storage and Reheating
Refrigerate leftover chicken and hot dogs within 2 hours of cooking, in separate airtight containers; use shallow containers so they cool promptly. They keep for 3–4 days in a refrigerator at 40°F (4°C) or below. Store buns and toppings separately, and discard food left out longer than the safe time limits.
Reheat chicken and hot dogs in a covered skillet over medium-low heat, in a 325°F (165°C) oven, or in the microwave, adding a splash of water or sauce if the chicken seems dry. Heat leftovers to 165°F (74°C), checked with a food thermometer. Reheat only the portions you plan to eat; repeated cooling and reheating can reduce quality. Freeze cooked chicken or hot dogs in airtight packaging for up to 2–3 months for best quality, then thaw in the refrigerator before reheating.
Frequently Asked Questions
Which cooks faster, a hot dog or chicken?
Hot dogs generally heat in about 5–7 minutes on a medium grill, while boneless chicken thighs take around 10–14 minutes, depending on thickness and grill temperature. Check chicken by temperature, not appearance alone.
Can I cook the chicken and hot dogs on the same grill?
Yes. Use separate areas or cook the chicken first, then the hot dogs. Keep raw chicken away from ready-to-eat food, use separate utensils, and never put cooked food on a plate that held raw poultry.
Do hot dogs need to reach 165°F (74°C)?
Packaged hot dogs are usually fully cooked, so they are reheated rather than cooked from raw. Follow the package instructions and heat until steaming hot. The 165°F (74°C) reheating target applies to leftovers.
Can I make this without a grill?
Yes. Cook the chicken in a lightly oiled skillet over medium heat, turning as needed until its center reaches 165°F (74°C). Warm hot dogs in a separate skillet according to package directions, and toast buns in a dry pan.
How can I tell if chicken is done without cutting it open?
Use an instant-read food thermometer inserted into the thickest part without touching bone or the cooking surface. Chicken is safe at 165°F (74°C); color and clear juices are not reliable substitutes for temperature.
Can I season the chicken ahead?
Yes. Season it, cover, and refrigerate for up to 24 hours before grilling. Keep it chilled until cooking, and do not reuse any marinade that contacted raw chicken unless you bring it to a boil first.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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