25+ Irresistible Holiday Low-Sodium BBQ Recipes for a Healthy Feast

The holiday season is synonymous with gatherings, laughter, and of course, delicious food.

While many holiday dishes can be rich and indulgent, they often come with high sodium levels, which can be a concern for those looking to maintain heart health and overall wellness.

Fortunately, you don’t have to sacrifice flavor or festivity to enjoy a delicious, healthier spread.

This collection of 25+ holiday low-sodium BBQ recipes is designed to offer a balanced approach to holiday cooking—perfect for anyone wanting to enjoy classic BBQ flavors while keeping things heart-friendly.

From tender, marinated meats and grilled vegetables to sweet and tangy sides and desserts, there’s something for everyone in this roundup.

Whether you’re planning a big outdoor holiday gathering or a cozy family dinner, these recipes are sure to be a hit.

We’ve prioritized dishes that are naturally low in sodium but rich in flavor, using fresh ingredients, herbs, and seasoning hacks to enhance every bite.

25+ Irresistible Holiday Low-Sodium BBQ Recipes for a Healthy Feast

With these 25+ holiday low-sodium BBQ recipes, you can make your holiday gatherings both tasty and heart-healthy.

These dishes showcase how simple it is to create flavorful meals without adding excessive sodium.

The combination of fresh herbs, spices, and balanced ingredients ensures that your BBQ spread remains full of flavor and nutrition.

Whether you’re serving up a main course of marinated meats, plant-based options, or sweet treats, these recipes will help make your holiday celebrations more enjoyable and stress-free.

So, fire up the grill, embrace the spirit of the season, and share these delicious, wholesome dishes with family and friends for a celebration that’s good for the heart and full of joy.

Grilled Lemon Herb Chicken Skewers

These grilled chicken skewers are perfect for holiday gatherings, offering a burst of fresh flavors without the added sodium. Marinated with zesty lemon, aromatic herbs, and a hint of garlic, these skewers are tender, juicy, and ideal for a low-sodium BBQ spread.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 3 tbsp olive oil
• Juice and zest of 2 lemons
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 3 cloves garlic, minced
• ½ tsp black pepper
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, whisk together olive oil, lemon juice and zest, rosemary, thyme, garlic, and black pepper.
2. Add the chicken cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, ideally overnight for deeper flavor.
3. Preheat the grill to medium-high heat. Thread the marinated chicken onto the soaked skewers.
4. Grill the skewers for 3-4 minutes per side or until the chicken is fully cooked and golden brown.
5. Serve with a side of grilled vegetables or a fresh salad for a balanced holiday meal.

The zesty, herbaceous flavors of these skewers are perfect for summer holidays or any outdoor celebration. The marinade infuses the chicken with the brightness of lemon and the richness of herbs, making it a show-stealing dish without the need for added sodium.

BBQ Portobello Mushroom Steaks

These portobello mushroom steaks are a hearty, plant-based alternative for a low-sodium holiday BBQ. Grilled to perfection, the mushrooms have a satisfying umami flavor enhanced by a simple marinade of balsamic vinegar, garlic, and spices.

Ingredients:

• 4 large portobello mushroom caps, cleaned and stems removed
• 3 tbsp balsamic vinegar
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp ground black pepper
• Fresh parsley, chopped, for garnish

Instructions:

1. In a small bowl, whisk together balsamic vinegar, olive oil, garlic, smoked paprika, and black pepper.
2. Place the portobello mushroom caps in a shallow dish and pour the marinade over them, ensuring they are evenly coated. Let them marinate for 30 minutes at room temperature.
3. Preheat the grill to medium heat. Place the mushrooms cap-side down on the grill and cook for 5-7 minutes per side, until tender and slightly charred.
4. Remove the mushrooms from the grill and garnish with fresh parsley before serving.

These mushroom steaks are rich and savory with a slight tang from the balsamic vinegar. Perfect for vegetarians or those looking to add a new twist to their BBQ, they pair well with a crisp green salad or a light quinoa side dish.

Low-Sodium BBQ Ribs with Apple Cider Glaze

These ribs are a holiday showstopper with a delectable apple cider glaze that adds a natural sweetness and depth of flavor without sodium-heavy BBQ sauce. Cooked slowly, they are tender, juicy, and perfect for outdoor festivities.

Ingredients:

• 1 rack of baby back ribs, cleaned and trimmed
• 1 cup apple cider
• 2 tbsp honey
• 2 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp ground black pepper
• 1 tsp garlic powder
• 1/2 tsp ground cumin

Instructions:

1. Preheat the oven to 300°F (150°C). Line a baking sheet with foil and place a wire rack on top.
2. Mix the smoked paprika, black pepper, garlic powder, and cumin in a small bowl to create the dry rub.
3. Rub the dry mixture evenly over the ribs, ensuring they are coated thoroughly. Place the ribs on the wire rack and bake for 2.5 to 3 hours, or until tender.
4. In a small saucepan, combine the apple cider, honey, and apple cider vinegar. Simmer over medium-low heat for 10-15 minutes, until the glaze thickens.
5. Preheat the grill to medium heat. Transfer the ribs to the grill and brush with the apple cider glaze. Grill for 5-7 minutes per side, basting with the glaze and turning until caramelized.
6. Remove from heat and let rest for a few minutes before slicing.

These low-sodium BBQ ribs offer a delightful sweet-tart flavor that’s perfect for holiday feasts. The apple cider glaze gives them a unique taste, making them stand out at any BBQ. Serve with a side of coleslaw or grilled corn to complete the meal.

Each of these recipes provides the flavor and festive feel of a holiday BBQ without compromising on health and dietary needs. They’re perfect for entertaining guests who appreciate delicious, heart-healthy, low-sodium options.

Herb-Marinated Grilled Shrimp Skewers

These herb-marinated shrimp skewers are a light and flavorful addition to any holiday BBQ. They’re quick to prepare and cook, making them perfect for a gathering. The combination of lemon, garlic, and fresh herbs brings a delightful taste without any added sodium.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• Juice and zest of 1 lemon
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh dill, chopped
• 2 cloves garlic, minced
• ½ tsp black pepper
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, combine the olive oil, lemon juice and zest, cilantro, dill, garlic, and black pepper. Mix well.
2. Add the shrimp to the marinade, tossing to coat evenly. Cover and refrigerate for 30 minutes.
3. Preheat the grill to medium-high heat. Thread the marinated shrimp onto the soaked skewers.
4. Grill the shrimp for 2-3 minutes per side or until they turn pink and opaque.
5. Serve with a squeeze of lemon and a side of cucumber salad or a simple rice pilaf.

These shrimp skewers are fresh, light, and ideal for holiday parties where you want to keep things festive without heavy, salty flavors. Their brightness makes them perfect for a warm-weather gathering or as an appetizer for a buffet-style spread.

Low-Sodium Sweet Potato and Black Bean Burgers

These hearty veggie burgers are packed with nutrients and are a tasty, low-sodium alternative to traditional BBQ burgers. The combination of sweet potatoes, black beans, and a blend of spices creates a flavorful patty that pairs perfectly with fresh toppings.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 tbsp fresh cilantro, chopped
• Olive oil for cooking
• 4 whole wheat or gluten-free buns
• Toppings: sliced avocado, lettuce, tomato, and low-sodium pickles

Instructions:

1. Boil the sweet potatoes in a pot of water for 10-12 minutes, until fork-tender. Drain and let cool slightly.
2. In a large bowl, mash the sweet potatoes and black beans together with a fork or potato masher, leaving some beans whole for texture.
3. Add the breadcrumbs, cumin, smoked paprika, black pepper, and cilantro to the mixture and stir until combined.
4. Form the mixture into 4 patties.
5. Heat a skillet or grill over medium heat and lightly grease with olive oil. Cook the patties for 4-5 minutes per side, until golden brown and heated through.
6. Assemble the burgers on the buns with avocado, lettuce, tomato, and pickles.

These sweet potato and black bean burgers offer a satisfying, plant-based alternative that’s perfect for holiday meals. Their natural sweetness and robust spices make them an appealing option for vegetarians and those looking to reduce sodium intake.

Honey Mustard Glazed Salmon Fillets

Salmon is a holiday favorite, and this honey mustard glaze adds just the right touch of sweetness and tang without the excess sodium. The glaze caramelizes beautifully on the grill, creating a dish that’s both elegant and full of flavor.

Ingredients:

• 4 salmon fillets (skin on)
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp dried thyme
• ½ tsp black pepper
• Lemon wedges, for serving

Instructions:

1. In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, thyme, and black pepper.
2. Preheat the grill to medium heat. Brush the salmon fillets with a thin layer of the honey mustard glaze.
3. Place the salmon fillets skin-side down on the grill and cook for 4-5 minutes per side, or until the salmon flakes easily with a fork.
4. Baste with additional glaze halfway through grilling for a richer flavor.
5. Serve with lemon wedges on the side and a simple salad or roasted vegetables.

The honey mustard glaze on this salmon is both simple and elegant, offering a sweet, tangy finish that pairs well with the natural richness of the fish. This dish is perfect for a holiday main course, providing a balance of flavor and health-conscious preparation.

Grilled Vegetable and Chickpea Skewers

These grilled vegetable and chickpea skewers are a colorful and satisfying addition to your holiday BBQ spread. Full of flavor from a zesty herb marinade, they are perfect as a main course for vegetarians or as a side dish for meat lovers.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 zucchini, sliced into rounds
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• ½ tsp black pepper
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a large bowl, mix the olive oil, lemon juice, parsley, oregano, and black pepper to create the marinade.
2. Add the chickpeas and vegetables to the marinade, gently tossing to coat.
3. Thread the marinated chickpeas and vegetables onto the soaked skewers in an alternating pattern.
4. Preheat the grill to medium heat. Grill the skewers for 4-5 minutes per side, or until the vegetables are tender and slightly charred.
5. Serve with a drizzle of tahini or a squeeze of fresh lemon juice for added flavor.

These skewers are a perfect blend of hearty chickpeas and crisp, charred vegetables. The marinade adds depth and freshness, making them a great addition to a holiday meal that’s full of color and flavor while staying low in sodium.

Low-Sodium BBQ Cauliflower Steaks

These cauliflower steaks are a great alternative to traditional BBQ fare, offering a satisfying texture and taste with a smoky, tangy finish. Perfect for a holiday feast, they can be served as a main dish or side.

Ingredients:

• 1 large head of cauliflower, cut into 1-inch thick steaks
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• ½ tsp black pepper
• Fresh cilantro, for garnish

Instructions:

1. In a bowl, combine olive oil, apple cider vinegar, smoked paprika, cumin, and black pepper to create the marinade.
2. Brush both sides of the cauliflower steaks with the marinade and let sit for 15-20 minutes.
3. Preheat the grill to medium heat. Place the cauliflower steaks on the grill and cook for 5-6 minutes per side, or until golden and tender with char marks.
4. Remove from the grill and garnish with fresh cilantro before serving.

These BBQ cauliflower steaks are full of flavor and have a smoky, rich profile thanks to the blend of spices and the grill. They’re perfect for adding a unique, healthy, and low-sodium option to your holiday BBQ menu.

Citrus-Glazed Turkey Breast

A citrus-glazed turkey breast offers a lighter, festive alternative to traditional holiday meats. Infused with the brightness of oranges and lemons, this dish is both juicy and full of flavor while being low in sodium.

Ingredients:

• 1 whole turkey breast (about 2 lbs)
• 2 tbsp olive oil
• Juice and zest of 1 orange
• Juice and zest of 1 lemon
• 1 tbsp honey
• 1 tbsp fresh rosemary, chopped
• ½ tsp black pepper

Instructions:

1. In a bowl, whisk together olive oil, orange juice and zest, lemon juice and zest, honey, rosemary, and black pepper to create the glaze.
2. Rub the turkey breast with a little olive oil and season lightly with black pepper. Place the turkey breast in a shallow dish and brush generously with the citrus glaze. Let marinate for at least 1 hour in the refrigerator.
3. Preheat the grill to medium heat. Place the turkey breast skin-side up on the grill and cook for about 20-25 minutes per side, basting with the citrus glaze every 5-7 minutes, until the internal temperature reaches 165°F (74°C).
4. Remove from the grill and let rest for 5-10 minutes before slicing.

The citrus glaze brings a touch of sweetness and acidity to the turkey, keeping it moist and flavorful without needing high sodium levels. This dish is perfect for a holiday meal, pairing beautifully with roasted vegetables or a fresh cranberry sauce.

Low-Sodium Grilled Portobello Mushrooms with Garlic and Herb Marinade

These portobello mushrooms make an excellent meat alternative for a holiday BBQ. The garlic and herb marinade infuses them with deep flavor, creating a satisfying and hearty dish that’s perfect for vegetarians and vegans.

Ingredients:

• 4 large portobello mushroom caps
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp black pepper
• Fresh parsley, chopped, for garnish

Instructions:

1. In a bowl, mix the olive oil, balsamic vinegar, minced garlic, oregano, thyme, and black pepper to make the marinade.
2. Brush both sides of the portobello mushroom caps with the marinade and let them sit for 15-20 minutes to absorb the flavors.
3. Preheat the grill to medium-high heat. Grill the mushrooms for 4-5 minutes per side, until tender and slightly charred.
4. Remove from the grill and garnish with chopped fresh parsley before serving.

These grilled portobello mushrooms are rich, savory, and full of herbal flavors, making them a perfect holiday BBQ dish that can be served as a main course or a side. Their meaty texture will impress even the most dedicated carnivores, and the low-sodium marinade ensures that the natural flavors shine through.

Lemon Herb Grilled Chicken Thighs

These lemon herb grilled chicken thighs are full of bright, fresh flavors, perfect for a holiday BBQ. The marinade is simple, focusing on lemon, garlic, and herbs, which add layers of taste without any added sodium.

Ingredients:

• 4 chicken thighs (skin-on, bone-in)
• Juice and zest of 1 lemon
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• ½ tsp black pepper

Instructions:

1. In a bowl, whisk together the lemon juice and zest, olive oil, minced garlic, rosemary, thyme, and black pepper.
2. Rub the chicken thighs with the marinade, making sure to coat them evenly. Let them marinate for at least 1 hour in the refrigerator.
3. Preheat the grill to medium heat. Place the chicken thighs skin-side down and grill for 5-6 minutes per side, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
4. Let the chicken rest for 5 minutes before serving.

These lemon herb chicken thighs are juicy, aromatic, and make a fantastic main dish for holiday BBQs. The lemon and herbs enhance the natural flavor of the chicken without any sodium-heavy sauces, making it an ideal dish for those wanting to enjoy a flavorful, health-conscious holiday meal.

Grilled Pineapple with Cinnamon and Honey Glaze

For a sweet and tangy holiday treat, these grilled pineapples are a show-stopping addition to any BBQ. The cinnamon and honey glaze adds just the right amount of warmth and sweetness, making this dish perfect for a festive dessert or side.

Ingredients:

• 1 fresh pineapple, peeled, cored, and cut into 1-inch thick rings
• 2 tbsp honey
• 1 tsp ground cinnamon
• ½ tsp vanilla extract
• Fresh mint leaves for garnish

Instructions:

1. In a bowl, mix the honey, cinnamon, and vanilla extract to create the glaze.
2. Brush both sides of the pineapple rings with the glaze.
3. Preheat the grill to medium heat. Grill the pineapple rings for 2-3 minutes per side, or until they have grill marks and caramelize slightly.
4. Remove from the grill and garnish with fresh mint leaves before serving.

Grilled pineapple with cinnamon and honey is a delightful holiday treat that’s easy to make and perfectly balanced with natural sweetness. It pairs well with grilled proteins or can be served on its own as a light dessert to conclude your festive BBQ.

Low-Sodium BBQ Tempeh Sliders

These BBQ tempeh sliders are perfect for a holiday BBQ, offering a rich and hearty alternative to traditional pulled pork sandwiches. With a smoky and sweet sauce and fresh toppings, these sliders are sure to be a crowd-pleaser.

Ingredients:

• 1 block of tempeh, sliced into ½-inch strips
• ½ cup low-sodium barbecue sauce
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• ½ tsp black pepper
• 4 small whole-grain slider buns
• 1 cup coleslaw mix (without dressing)
• 1 tbsp low-sodium dressing or lemon juice
• Fresh cilantro, for garnish

Instructions:

1. In a bowl, mix the barbecue sauce, apple cider vinegar, smoked paprika, and black pepper to create a marinade.
2. Add the tempeh slices to the marinade and let them marinate for at least 30 minutes, turning occasionally.
3. Preheat the grill to medium heat. Grill the tempeh slices for 3-4 minutes per side or until they develop a nice caramelization and are heated through.
4. Toss the coleslaw mix with the low-sodium dressing or lemon juice and set aside.
5. Assemble the sliders by placing a few slices of grilled tempeh on each bun and topping with a small handful of coleslaw.
6. Garnish with fresh cilantro before serving.

These BBQ tempeh sliders are an easy, satisfying option that’s perfect for holiday gatherings. The tempeh soaks up the flavors of the barbecue marinade, creating a tender and smoky texture, while the coleslaw adds crunch and freshness without added sodium.

Grilled Lemon Herb Salmon Fillets

This grilled lemon herb salmon is a light yet flavorful dish that adds a touch of elegance to any holiday BBQ. Fresh herbs and lemon bring out the natural richness of the salmon without overpowering it.

Ingredients:

• 4 salmon fillets (skin-on)
• Juice and zest of 1 lemon
• 3 tbsp olive oil
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• ½ tsp black pepper
• Lemon wedges for serving

Instructions:

1. In a small bowl, mix the olive oil, lemon juice and zest, dill, parsley, and black pepper.
2. Rub the salmon fillets with the lemon herb mixture, ensuring they are evenly coated. Let sit for 15 minutes to marinate.
3. Preheat the grill to medium-high heat. Place the salmon fillets skin-side down on the grill. Cook for 4-5 minutes per side, or until the salmon flakes easily with a fork and is cooked through.
4. Serve the salmon with lemon wedges for an extra burst of citrus.

This grilled lemon herb salmon is a simple and sophisticated addition to any holiday BBQ. The herbs and lemon brighten the dish, bringing out the natural flavors of the fish while keeping it low in sodium. It pairs beautifully with roasted vegetables, a fresh salad, or a side of quinoa.

BBQ Stuffed Bell Peppers

These BBQ stuffed bell peppers are a colorful and hearty dish, ideal for holiday BBQs. Filled with a mixture of ground turkey, black beans, corn, and a touch of BBQ sauce, they’re nutritious and bursting with flavor.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground turkey
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• ½ cup low-sodium BBQ sauce
• 1 tsp chili powder
• ½ tsp black pepper
• 1 cup shredded low-fat cheddar cheese (optional)
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes.
2. In a large skillet over medium heat, cook the ground turkey until fully cooked and browned. Add the black beans, corn, BBQ sauce, chili powder, and black pepper. Stir until combined and heated through.
3. Spoon the turkey mixture into the bell peppers, filling them generously.
4. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender.
5. If using, sprinkle shredded cheese on top of each pepper during the last 5 minutes of baking.
6. Remove from the oven and garnish with fresh cilantro before serving.

These BBQ stuffed bell peppers are a hearty, low-sodium dish that can be served as a main course or side. The combination of savory turkey, black beans, and corn, enhanced by the BBQ sauce, makes them a festive and satisfying addition to your holiday BBQ table.

Note: More recipes​ are coming soon!