Project Description

Grilled Chicken Hot Dogs

Ingredients

  • Package of Miller Poultry Chicken Smoked Sausage
  • Package of hot dog buns
  • 1/2 stick of melted butter
  • Desired toppings
Cook Time: 20min

Cooking Instructions

  1. For gas grills, preheat on high for 10 to 15 minutes. For a charcoal grill, preheat until the charcoal is covered with a white ash. Once the grill is heated, reduce the heat to medium.
  2. Place sausages onto the grill perpendicular to your grill grates.
  3. Using grill tongs, roll sausages over to grill each side.
  4. 2-3 minutes before your sausages are fully heated, use a pastry brush to spread melted butter onto your hot dog bun. Place your bun face down on the grill and heat for 1 minute. Be sure to remove the bun to prevent drying out the bread.
  5. Place sausage in the bun and top with desired condiments.

Ingredients

  • Package of Miller Poultry Chicken Smoked Sausage
  • Package of hot dog buns
  • 1/2 stick of melted butter
  • Desired toppings
Cook Time: 20min

Cooking Instructions

  1. For gas grills, preheat on high for 10 to 15 minutes. For a charcoal grill, preheat until the charcoal is covered with a white ash. Once the grill is heated, reduce the heat to medium.
  2. Place sausages onto the grill perpendicular to your grill grates.
  3. Using grill tongs, roll sausages over to grill each side.
  4. 2-3 minutes before your sausages are fully heated, use a pastry brush to spread melted butter onto your hot dog bun. Place your bun face down on the grill and heat for 1 minute. Be sure to remove the bun to prevent drying out the bread.
  5. Place sausage in the bun and top with desired condiments.

Handling & Preparation

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:
Chicken Pieces
Description
Internal Thermometer Temperate Approximate Cooking Time
(Per Pound) at 350°F
Bone-In
Leg Quarters
Thighs
Breast/Split Breast
170°F 15-20 minutes
15-20 minutes
20-25 minutes
Boneless
Thighs
Breast/Split Breast
Tender Strips
165°F 10-15 minutes
15-20 minutes
10 minutes
 Whole Chicken
Fryer/Broiler 3-4 lbs
Roaster 5-7 lbs
 180°F  1 – ½ hours
1 ½ – 2 ¼ hours

Handling & Preparation

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:

Bone-In Chicken:

Cook at 350ºF until internal thermometer temperature of chicken is 170ºF

  • Leg quarters – 15-20 minutes per pound
  • Thighs – 15-20 minutes per pound
  • Breast/Split Breast – 20-25 minutes per pound

Boneless Chicken:

Cook at 350ºF until internal thermometer temperature of chicken is 165ºF

  • Thighs – 10-15 minutes per pound
  • Breast/Split Breast – 15-20 minutes per pound
  • Tender Strips – 10 minutes per pound

Whole Chicken:

Cook at 350ºF until internal thermometer temperature of chicken is 180ºF

  • Fryer/Boiler 3-4 lbs – 1.5 hours per pound
  • Roaster 5-7 lbs – 1.5-2.25 hours per pound