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Three grilled hot dogs in buns topped with crispy fried onions and ketchup, arranged in a basket lined with parchment paper.

Grilled Hot Dogs

Mandy Applegate
Grilled Hot Dogs are quick, crowd-friendly, and work for just about any occasion—from gamedays to summer holidays like Memorial Day and Labor Day. You can keep things classic or go big with toppings, and they’re done in minutes, whether you’re using gas or charcoal. You can grill them ahead, keep leftovers in the fridge, or freeze a few for later without sacrificing flavor. It’s simple, flexible food with minimal effort that easily feels like a win.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Main Course
Cuisine American, German
Servings 6
Calories 230 kcal

Ingredients
 
 

  • 6 hot dogs
  • 6 hot dog buns

Toppings of your Choice:

  • Ketchup
  • Mustard
  • Fried onions

Instructions
 

  • Start preheating about 20 minutes before cooking: For charcoal grills, arrange hot coals on one side only for indirect heat. For gas grills, turn all burners to high heat—aim for 400°F (200°C).
  • Place the hot dogs directly on the grill grates. Grill for 5–7 minutes, turning every 1–2 minutes to ensure even browning and those perfect grill marks.
    6 hot dogs
  • Remove the hot dogs from the grill and let them rest for 5 minutes.
  • Place them in buns and load up with your favorite toppings.
    6 hot dog buns, Ketchup, Mustard, Fried onions

Video

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Notes

  • Choose the Best Hot Dogs: While turkey dogs, chicken dogs, jumbo dogs, and sausages are okay, beef franks or all-beef hot dogs usually have the best flavor and hold up well on the grill.
  • Prep Toppings Ahead: Get everything ready before the hot dogs come off the grill. For fried onions, slice them thin and cook in a pan with a bit of oil until golden.
  • Try a Spiral Cut: For more crispy edges and a fun twist, lightly spiral-slice the hot dogs before grilling.
  • Don’t Overcrowd the Grill: Give each hot dog a little breathing room so they can brown instead of steam.
  • Grill with the Lid Open: Keeping the lid open helps you keep an eye on your hot dogs and prevent flare-ups.
  • Use Tongs, Not a Fork: Don’t poke holes—you’ll lose all the tasty juices as they'll ooze out. Just grab a pair of tongs and rotate them gently.
  • Move Them if They Split: If a hot dog starts to split, shift it to a cooler spot on the grill so it finishes gently.
  • Toast the Buns at the End: Toss the buns face-down on the grill for about 30 seconds. It makes a big difference in texture.

Nutrition

Calories: 230kcalCarbohydrates: 30gProtein: 9gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 518mgPotassium: 118mgFiber: 1gSugar: 3gVitamin A: 0.4IUVitamin C: 1mgCalcium: 72mgIron: 3mg
Keyword Grilled Hot Dogs, Grilled Hotdogs
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