Spicy Firecracker Hot Dogs (Printable Version)

Fiery hot dogs with zesty chili marinade, cheddar cheese, pickled jalapeños, and fresh vegetable toppings for a spicy summer meal.

# What You Need:

→ Meats

01 - 4 beef hot dogs

→ Marinade

02 - 2 tablespoons hot sauce, such as Sriracha or Louisiana-style
03 - 1 tablespoon honey
04 - 1 tablespoon soy sauce
05 - 1 teaspoon smoked paprika
06 - ¼ teaspoon cayenne pepper
07 - 1 teaspoon garlic powder

→ Buns & Toppings

08 - 4 hot dog buns, split and toasted
09 - ½ cup shredded cheddar cheese
10 - ¼ cup pickled jalapeños, sliced
11 - ¼ cup red onion, finely chopped
12 - 1 medium carrot, julienned
13 - 1 small cucumber, julienned
14 - 2 tablespoons fresh cilantro, chopped
15 - 2 tablespoons mayonnaise, for drizzling (optional)

# How-To:

01 - In a small bowl, combine the hot sauce, honey, soy sauce, smoked paprika, cayenne pepper, and garlic powder. Whisk until smooth and well blended.
02 - Using a sharp knife, make shallow diagonal cuts along the length of each hot dog, spacing them about ½ inch apart. This allows the marinade to penetrate and promotes even cooking.
03 - Brush each scored hot dog generously with the marinade on all sides. Allow them to rest for 10 minutes at room temperature while you prepare the toppings.
04 - Preheat a grill or grill pan over medium heat. Place the marinated hot dogs on the grill and cook for 7 to 8 minutes, turning occasionally with tongs, until caramelized and heated through to an internal temperature of 165°F.
05 - While the hot dogs grill, split the buns and place them cut-side down on the grill. Toast for 1 to 2 minutes until golden brown and lightly crisp.
06 - Place each grilled hot dog into a toasted bun. Layer with shredded cheddar cheese, pickled jalapeños, chopped red onion, julienned carrot, and julienned cucumber.
07 - Drizzle with mayonnaise if desired, then garnish generously with fresh chopped cilantro. Serve immediately while hot.

# Expert Tips:

01 -
  • The sweet and spicy marinade caramelizes on the hot dogs creating a sticky crust that is completely addictive.
  • The fresh crunch of julienned carrot and cucumber cools the heat in the best possible way.
  • They come together in thirty minutes flat which makes them perfect for feeding a hungry crowd on short notice.
02 -
  • Do not skip scoring the hot dogs because without those cuts the marinade slides right off and you lose half the flavor.
  • Keep the grill at medium not high because the honey in the marinade will burn quickly over aggressive heat.
03 -
  • Let the buns toast on the grill for just thirty seconds so they get golden but stay soft inside.
  • The secret to even cooking is constant gentle rotation rather than leaving the hot dogs in one position too long.

Go Back