Grilled Chicken Dogs With Sweet Potato Fries Recipe

Name: Grilled Chicken Dogs With Sweet Potato Fries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup panko breadcrumbs; 1 teaspoon ground cumin; 1 teaspoon paprika; 1 tablespoon extra-virgin olive oil; Kosher salt; 1 large egg white; 2 medium sweet potatoes, peeled and cut into 1/4-inch-thick sticks; 2 ears of corn, shucked; 1/4 cup chopped seedless cucumber; 1/4 cup chopped orange bell pepper; Juice of 1 lime; 1 teaspoon sugar; Kosher salt; 2 tablespoons chopped fresh basil; 1 tablespoon extra-virgin olive oil; 4 chicken hot dogs; 2 tablespoons barbecue sauce, plus more for dipping; 4 potato hot dog buns, split and toasted

Servings: persons

1/2 cup panko breadcrumbs
1 teaspoon ground cumin
1 teaspoon paprika
1 tablespoon extra-virgin olive oil
Kosher salt
1 large egg white
2 medium sweet potatoes, peeled and cut into 1/4-inch-thick sticks
2 ears of corn, shucked
1/4 cup chopped seedless cucumber
1/4 cup chopped orange bell pepper
Juice of 1 lime
1 teaspoon sugar
Kosher salt
2 tablespoons chopped fresh basil
1 tablespoon extra-virgin olive oil
4 chicken hot dogs
2 tablespoons barbecue sauce, plus more for dipping
4 potato hot dog buns, split and toasted

1
Make the fries: Put a baking sheet in the oven and preheat to 425 degrees F. Combine the panko, cumin, paprika, olive oil and 1 teaspoon salt in a small bowl.
2
Whisk the egg white in a medium bowl until frothy.
3
Add the sweet potatoes and toss until coated, then add the panko mixture and toss.
4
Spread the sweet potatoes on the hot baking sheet and sprinkle with any remaining crumbs from the bowl.
5
Bake until the fries are tender and crisp, about 25 minutes.
6
Meanwhile, prepare the hot dogs: Preheat a grill to medium high.
7
Grill the corn, turning occasionally, until slightly charred, about 6 minutes; let cool.
8
Cut the kernels off the cobs and toss with the cucumber, bell pepper, lime juice, sugar and 1/4 teaspoon salt in a bowl.
9
Stir in the basil and olive oil.
10
Grill the hot dogs, turning occasionally and brushing with the barbecue sauce, until marked, about 5 minutes.
11
Put the hot dogs in the buns and top with the corn mixture.
12
Serve with the sweet potato fries and barbecue sauce for dipping.
13
Photograph by Paul Sirisalee

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup panko breadcrumbs, 1 teaspoon ground cumin, 1 teaspoon paprika, 1 tablespoon extra-virgin olive oil, and more.

Yes, Grilled Chicken Dogs With Sweet Potato Fries falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Chicken Dogs With Sweet Potato Fries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions