Marinated Grilled Hot Dogs
Okay, listen up. You think you know grilled hot dogs, right? Just rip ’em out the pack, slap ’em on the grill, maybe get a few char marks, done. Been there, done that. But lemme tell ya, you are *missing out* if you haven’t tried marinating them first.
I stumbled onto this idea years ago, honestly, because I had some leftover marinade form chicken and thought, ‘Why not?’ Best accidental discovery ever! It just infuses so much flavor, makes them juicy… it’s a total game changer. My kids used to just tolerate hot dogs, now they practically inhale these.
Why You’ll Love These Bad Boys
Seriously, these are just SO much better than a plain dog. I whip these up for backyard parties (when we actually have people over, ha!), quick weeknight dinners when I don’t feel like *really* cooking, or honestly, sometimes just for myself when I’m craving something easy but flavorful. My family absolutely flips over these because they’re not just… well, *hot dogs*. The marinade adds this incredible depth. Plus, it’s dead simple. You barely have to think about it after the initial dunk. It feels like cheating, but in a good way!
Stuff You’ll Need (Ingredients)
- About 8 hot dogs (any kind you like! All beef is classic, but pork or even those turkey dogs work; just make sure they’re decent quality, you know? I usually grab whatever’s on sale, honestly.)
- 1/4 cup soy sauce (low sodium if you’re watching salt, but regular is fine too)
- 2 tablespoons Worcestershire sauce (a must-have for that umami punch)
- 1 tablespoon ketchup (sounds weird, trust me, it adds a little something)
- 1 tablespoon brown sugar or honey (just a touch of sweetness balances it out)
- 1 clove garlic, minced (or a teaspoon of garlic powder if you’re feeling lazy, which I often am)
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Optional: A pinch of red pepper flakes if you like a little heat
Sometimes, if I’m out of Worcestershire, I’ll use a dash more soy sauce and maybe a tiny splash of liquid smoke if I have it lying around. And hey, my grandmother always said only Hebrew National would do, but honestly any version works fine.
Let’s Make ‘Em (Directions)
- Okay, grab a shallow dish or, way easier, a resealable plastic bag. Like, a gallon size works great.
- Whisk together the soy sauce, Worcestershire sauce, ketchup, brown sugar (or honey), minced garlic (or powder), onion powder, pepper, and those optional red pepper flakes in the dish or bag. Just mix it up good.
- Pat the hot dogs dry with a paper towel. This helps the marinade stick! (Learned *that* the hard way.)
- Toss the hot dogs into the marinade. Make sure they’re all coated.
- Pop them in the fridge. Let them hang out and soak up the flavor for at least 30 minutes, but two hours is really perfect. Don’t go much longer than that though, they can get a little *too* salty.
- Preheat your grill to medium-high heat. Clean those grates, nobody wants crud on their dogs! Here’s a good guide on cleaning your grill if you need it.
- Take the dogs out of the marinade. Discard the leftover marinade – don’t try to reuse it or pour it over the cooked dogs later, just don’t. Food safety and all that.
- Grill the hot dogs! They usually take about 5-7 minutes, flipping them occasionally, until they’re heated through and have some nice char marks. This is where I usually sneak a taste of one corner, you know, for quality control. Don’t worry if they look a bit darker than usual form the marinade – they always do!
- Serve ’em hot in buns with your favorite fixin’s!
Just a Few Notes From My Kitchen
I’ve found that letting them marinate for the full two hours really makes a difference. If I’m in a super hurry, 30 minutes is okay, but the flavor isn’t quite as deep. Also, don’t overcrowd your grill! Give the dogs space so they get good char, not just steam. And hey, if you don’t have an outdoor grill, I’ve had pretty good luck using a grill pan on my stove. It won’t be *exactly* the same, but it works in a pinch.
Try These Variations (Or Not!)
I’ve played around with this over the years. Adding a little smoked paprika is nice. Sometimes I’ll add a dash of hot sauce to the marinade for a spicy kick. I also tried adding a bit of maple syrup once instead of brown sugar for a weird sweet-and-savory thing, it was… okay, but I think the brown sugar works better. Oh, and I tried adding Italian seasoning blend one time? Yeah, that was a hard pass. Stick to the Asian-ish/savory flavor profile, trust me.
Equipment You’ll Need
A grill (gas or charcoal is fine!). Tongs are essential, you don’t wanna burn your fingers. And something to marinate in – a bag or a dish. Simple stuff. Like I said before, a grill pan works if you’re indoors.
Storing Leftovers
Pop any leftover marinated grilled hot dogs in an airtight container in the fridge. They’re usually good for 3-4 days. Honestly, in my house its rare there are any leftovers to store, they vanish pretty quick!
My Favorite Way to Serve ‘Em
Classic hot dog buns, obviously! Toasted is even better. Then load ’em up! For me, it’s gotta be classic yellow mustard and some sweet relish. My partner likes theirs with onions and maybe some jalapeños. Get creative with your hot dog fixin’s! A simple side of potato salad or coleslaw finishes it off perfectly.
Pro Tips (So You Don’t Make My Mistakes)
Patting the dogs dry before marinating? Crucial. Helps the marinade stick. I once tried skipping this step and the marinade just kinda slid right off. Also, make sure your grill is hot before you put them on; you want those grill marks and quick cooking, not slow simmering. Oh, and don’t leave them unattended on the grill! They cook fast, and burnt marinade tastes awful. I learned the hard way I gotta stay close by because they can go form perfect to charcoal in a minute.
Questions People Ask Me
Can I use frozen hot dogs?
Yeah, absolutely, just make sure they’re fully thawed before you marinate them. Like, overnight in the fridge is best.
How long *do* I really need to marinate them?
Ideally, give ’em at least two hours for maximum flavor infusion. But hey, if you’re in a rush, even 30 minutes is way better than nothing! Just don’t leave ’em like, all day or overnight, unless you like things really, really salty.
What about veggie dogs? Will this marinade work?
You know, I haven’t personally tried it with veggie dogs, I’m more of a meat-eater myself (oops!). But I bet it would work! Veggie dogs can sometimes be a little fragile or dry, so maybe marinate for slightly less time? Or just keep a close eye on them on the grill so they don’t dry out or fall apart. Experiment! That’s half the fun.
My dogs look really dark after marinating, is that okay?
Totally okay! The soy sauce makes them darker. As long as they aren’t burnt *from* the grill, that deep color is just flavor goodness.
Hope you give these a try! They’re seriously a hit whenever I make them, and so ridiculously easy you’ll wonder why you didn’t always make hot dogs this way. Enjoy!
P.S. If you’re grilling, maybe check out some resources like Amazing Ribs for more general grilling awesome-ness!
Ingredients
- 4 hot dogs
- 4 hot dog buns
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Instructions
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1In a shallow dish or resealable plastic bag, whisk together the soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, and black pepper to create the marinade.
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2Score the hot dogs diagonally a few times on each side. This helps the marinade penetrate and prevents splitting.
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3Add the scored hot dogs to the marinade, ensuring they are well coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
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4Preheat your grill to medium heat.
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5Remove hot dogs from the marinade (discarding the used marinade) and grill for 8-10 minutes, turning occasionally, until heated through and slightly charred.
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6Lightly toast the hot dog buns on the grill for the last minute or two, if desired.
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7Serve the marinated grilled hot dogs in the toasted buns with your favorite toppings.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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