25+ Easy and Healthy Sunday Low Sodium BBQ Recipes You’ll Love

When it comes to Sunday BBQs, the savory aromas of grilled meats and smoky flavors are hard to resist. However, for those looking to maintain a heart-healthy lifestyle or reduce their sodium intake, traditional BBQ recipes can often be too salty.

Fortunately, you can still enjoy the same delicious flavors without the excessive sodium by opting for low-sodium alternatives.

In this article, we’ll share 25+ mouthwatering Sunday low sodium BBQ recipes that will satisfy your cravings while keeping your health in check.

From grilled meats and savory vegetables to flavorful sauces, these recipes are perfect for anyone seeking healthier BBQ options.

Whether you’re hosting a family gathering or simply enjoying a relaxing Sunday meal, these dishes will ensure you don’t have to compromise on taste or nutrition.

25+ Easy and Healthy Sunday Low Sodium BBQ Recipes You’ll Love

Eating healthy doesn’t mean you have to give up the joy of a delicious BBQ.

These 25+ low-sodium BBQ recipes offer a fantastic way to indulge in the smoky flavors you love without going overboard on sodium.

From lean meats to hearty vegetables and tasty homemade sauces, each recipe is designed to bring out the best in your BBQ while supporting a balanced, heart-healthy diet.

So, next time you fire up the grill, give these low-sodium options a try and enjoy a flavorful, nutritious Sunday BBQ with your family and friends. You’ll be amazed at how satisfying a low-sodium BBQ can be!

Low Sodium BBQ Chicken Recipes

For a flavorful Sunday BBQ with a healthier twist, this collection of low sodium BBQ chicken recipes offers a variety of options that are as delicious as they are heart-healthy. You’ll find recipes that minimize salt while maximizing flavor through spices, herbs, and creative marinades. Perfect for those looking to reduce sodium intake without sacrificing taste, these BBQ chicken recipes will bring something fresh and exciting to your next cookout.

Ingredients:

• 4 chicken breasts (boneless, skinless)
• 1 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 1/2 cup no-salt-added BBQ sauce

Instructions:

1. Preheat your grill to medium heat.
2. In a small bowl, combine the olive oil, apple cider vinegar, honey, garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper (if using).
3. Brush the chicken breasts with the marinade, ensuring they are evenly coated. Let the chicken marinate for 20-30 minutes for maximum flavor.
4. Place the chicken on the grill and cook for about 5-7 minutes on each side, or until the internal temperature reaches 165°F.
5. During the last 3 minutes of grilling, brush the chicken with no-salt-added BBQ sauce.
6. Remove from the grill and let the chicken rest for 5 minutes before serving.

This low-sodium BBQ chicken recipe is a fantastic way to enjoy a grilled favorite without worrying about excessive sodium intake. The combination of apple cider vinegar, honey, and spices creates a balanced, rich flavor profile that will leave you satisfied. By opting for no-salt-added BBQ sauce, you can keep the sodium low while still indulging in the savory goodness of BBQ chicken. Perfect for those with dietary restrictions or anyone seeking to make healthier food choices without sacrificing taste, this dish is a guaranteed crowd-pleaser for your Sunday BBQ.

Low Sodium BBQ Veggie Skewers

Looking for a vegetarian option to serve at your next Sunday BBQ? These low-sodium BBQ veggie skewers are packed with colorful vegetables and bold flavors, making them the perfect alternative to traditional meat skewers. Marinated in a mixture of olive oil, balsamic vinegar, and fresh herbs, these skewers are a healthy and vibrant choice. Grilled to perfection, they offer a smokey, savory flavor that’s just as satisfying as meat dishes.

Ingredients:

• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced into thick rounds
• 1 yellow squash, sliced into thick rounds
• 1 red onion, cut into chunks
• 1 cup cherry tomatoes
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• Skewers (wooden or metal)

Instructions:

1. Soak wooden skewers in water for about 20 minutes before using to prevent burning.
2. In a small bowl, combine the olive oil, balsamic vinegar, dried oregano, garlic powder, and black pepper.
3. Thread the vegetables onto the skewers, alternating between different colors and types for a balanced mix.
4. Brush the veggies with the olive oil marinade, making sure each skewer is evenly coated.
5. Preheat your grill to medium heat. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the vegetables are tender and slightly charred.
6. Serve immediately with your favorite low-sodium dipping sauce or a drizzle of additional balsamic vinegar.

These low-sodium BBQ veggie skewers offer a delicious and healthy way to enjoy a BBQ meal without compromising on flavor. The combination of vegetables provides a rich mix of textures and colors, while the balsamic vinegar marinade enhances the natural sweetness of the veggies. This recipe is perfect for vegetarians, those reducing sodium, or anyone looking to add more plant-based options to their BBQ spread. Serve these alongside grilled chicken or burgers for a well-rounded, heart-healthy meal that everyone will enjoy.

Low Sodium BBQ Ribs

For an indulgent Sunday BBQ with a healthier touch, these low-sodium BBQ ribs are a must-try. By using a homemade dry rub packed with herbs and spices and opting for a no-salt-added BBQ sauce, you can enjoy fall-off-the-bone tender ribs without the added sodium. Slow-cooked to perfection, these ribs are smoky, juicy, and full of flavor, making them a great choice for those who need to manage their sodium intake but still crave the taste of classic BBQ.

Ingredients:

• 1 rack of baby back ribs
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 1/2 cup no-salt-added BBQ sauce

Instructions:

1. Preheat your oven to 300°F.
2. Remove the silver skin from the back of the ribs and rub them with olive oil and apple cider vinegar.
3. In a small bowl, mix the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, black pepper, and cayenne pepper. Rub the spice mixture generously over the ribs.
4. Place the ribs on a baking sheet, cover with aluminum foil, and bake for 2.5-3 hours until tender.
5. Preheat your grill to medium heat. Once the ribs are done baking, transfer them to the grill.
6. Brush the ribs with no-salt-added BBQ sauce and grill for 5-7 minutes on each side, basting with additional sauce as desired.
7. Let the ribs rest for 5 minutes before slicing and serving.

These low-sodium BBQ ribs provide all the juicy, tender goodness you crave with a fraction of the sodium found in traditional recipes. The homemade dry rub infuses the meat with smoky, spicy flavor, and the no-salt-added BBQ sauce ensures that the ribs remain flavorful without excess salt. Perfect for a Sunday BBQ with family or friends, these ribs are sure to be a hit with anyone who loves savory, slow-cooked BBQ dishes but is mindful of their sodium intake. You’ll be able to indulge guilt-free while enjoying the smoky, tender texture of these ribs.

Low Sodium BBQ Turkey Burgers

Turkey burgers are a lean and delicious alternative to traditional beef burgers, and when made with a low-sodium BBQ sauce, they become an ideal choice for a heart-healthy Sunday BBQ. This recipe keeps the sodium content low while maintaining juicy, flavorful patties that are perfect for grilling. With the addition of fresh herbs and spices, these turkey burgers are packed with flavor, making them a satisfying choice for anyone looking to reduce sodium without sacrificing taste.

Ingredients:

• 1 lb ground turkey (lean)
• 1/4 cup grated carrot
• 1/4 cup finely chopped onion
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/2 cup no-salt-added BBQ sauce
• 4 whole wheat hamburger buns (optional)
• Lettuce, tomato, and pickles for topping

Instructions:

1. In a large bowl, combine the ground turkey, grated carrot, chopped onion, garlic powder, smoked paprika, and black pepper. Mix until well combined.
2. Form the mixture into 4 patties of equal size.
3. Preheat your grill to medium-high heat. Lightly grease the grill grates with oil to prevent sticking.
4. Place the patties on the grill and cook for about 4-5 minutes on each side, or until the internal temperature reaches 165°F.
5. In the last minute of grilling, brush each patty with a thin layer of no-salt-added BBQ sauce and cook until the sauce is warmed through.
6. Serve the turkey burgers on whole wheat buns with your choice of lettuce, tomato, and pickles.

These low-sodium BBQ turkey burgers provide a flavorful and healthy alternative to traditional beef burgers. By using lean ground turkey and a no-salt-added BBQ sauce, you can indulge in the satisfying taste of a BBQ burger without the high sodium content. The addition of fresh vegetables like grated carrot and chopped onion enhances the burgers with moisture and flavor, making them a perfect choice for a healthier BBQ meal. Serve them with whole wheat buns and fresh toppings for a well-rounded and heart-friendly meal that everyone will enjoy.

Low Sodium BBQ Grilled Salmon

Grilled salmon is a fantastic addition to any BBQ spread, and this low-sodium version is perfect for those seeking a healthy yet flavorful option. With a simple marinade of olive oil, lemon, and fresh herbs, this recipe brings out the natural flavors of the salmon without relying on salt. Grilled to perfection, the fish remains tender and juicy, making it a nutritious and delicious choice for your Sunday BBQ.

Ingredients:

• 4 salmon fillets (skin-on)
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp fresh dill (or 1/2 tsp dried dill)
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp paprika
• Lemon wedges for serving

Instructions:

1. In a small bowl, whisk together the olive oil, lemon juice, dill, garlic powder, black pepper, and paprika.
2. Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes to let the flavors meld.
3. Preheat your grill to medium-high heat.
4. Place the salmon fillets on the grill, skin-side down. Grill for 4-6 minutes per side, depending on thickness, until the salmon is cooked through and flakes easily with a fork.
5. Serve the grilled salmon with fresh lemon wedges on the side.

This low-sodium BBQ grilled salmon recipe is a wonderful way to enjoy a heart-healthy meal without sacrificing flavor. The fresh lemon and dill marinade enhances the natural taste of the salmon while keeping the dish light and nutritious. Grilled to perfection, the salmon remains tender and moist, making it a perfect main course for a summer BBQ. Whether served as a main dish or as part of a BBQ spread, this low-sodium option will leave everyone feeling satisfied and healthy, without the need for added salt.

Low Sodium BBQ Cauliflower Steaks

For a tasty and satisfying vegetarian BBQ option, these low-sodium BBQ cauliflower steaks are a great choice. With their rich, smoky flavor and tender texture, these cauliflower steaks are a fantastic meat substitute and a great addition to any BBQ spread. Marinated in a flavorful blend of olive oil, lemon, and spices, they are grilled to perfection, creating a mouthwatering side dish or main course.

Ingredients:

• 1 large head of cauliflower
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 tsp ground turmeric
• 1/4 tsp ground cumin
• 1/2 cup no-salt-added BBQ sauce

Instructions:

1. Remove the leaves from the cauliflower and slice it into 1-inch thick steaks.
2. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, smoked paprika, black pepper, turmeric, and cumin.
3. Brush the cauliflower steaks with the marinade on both sides.
4. Preheat your grill to medium heat. Place the cauliflower steaks on the grill and cook for about 4-5 minutes per side, or until they are tender and slightly charred.
5. In the last 2 minutes of grilling, brush the cauliflower steaks with no-salt-added BBQ sauce and cook until warmed through.
6. Serve the cauliflower steaks immediately, topped with additional BBQ sauce or fresh herbs if desired.

These low-sodium BBQ cauliflower steaks are a wonderful plant-based addition to any BBQ. They are full of flavor, with the smoky richness of the spices and the tanginess of lemon, while the BBQ sauce adds a satisfying depth of taste. Grilled to perfection, these cauliflower steaks can serve as a hearty main dish or a tasty side to complement other BBQ items. Whether you are a vegetarian or simply looking for a healthier BBQ option, these cauliflower steaks provide a satisfying, low-sodium alternative that is packed with flavor.

Low Sodium BBQ Pulled Pork

Pulled pork is a BBQ classic, and with a few tweaks, it can be made into a low-sodium version that doesn’t compromise on flavor. This recipe uses a homemade dry rub with herbs and spices to create a deliciously smoky and savory pulled pork. Slow-cooked to tender perfection and paired with a low-sodium BBQ sauce, this dish is perfect for anyone looking to reduce sodium while enjoying the juicy, tender goodness of pulled pork.

Ingredients:

• 3-4 lb pork shoulder (bone-in or boneless)
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground black pepper
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp ground cinnamon (optional)
• 1 cup no-salt-added BBQ sauce

Instructions:

1. Preheat your oven to 300°F.
2. Rub the pork shoulder with olive oil and apple cider vinegar, then season with smoked paprika, garlic powder, onion powder, black pepper, cumin, chili powder, and cinnamon (if using).
3. Place the pork shoulder in a roasting pan and cover with aluminum foil. Roast in the oven for 3-4 hours, or until the meat is tender and shreds easily.
4. Once cooked, remove the pork from the oven and let it rest for 10 minutes. Using two forks, shred the pork into bite-sized pieces.
5. Toss the shredded pork with the no-salt-added BBQ sauce until evenly coated.
6. Serve the pulled pork on whole grain buns or as a standalone dish with sides of your choice.

This low-sodium BBQ pulled pork recipe offers all the tender, smoky goodness of traditional pulled pork, without the excessive salt. The dry rub brings out the natural flavors of the pork, while the no-salt-added BBQ sauce ensures that the dish remains flavorful without compromising on health. Whether served on a bun or as part of a BBQ platter, this pulled pork will be a hit at your next cookout. It’s the perfect choice for anyone looking to enjoy a classic BBQ dish while keeping their sodium intake in check.

Low Sodium BBQ Grilled Chicken Thighs

Chicken thighs are a flavorful and juicy cut of meat, and when cooked on the grill with a low-sodium BBQ marinade, they become the perfect main dish for any BBQ gathering. This recipe uses a simple marinade of olive oil, lemon, and herbs to enhance the natural flavor of the chicken without the need for excessive sodium. The result is perfectly grilled chicken thighs that are tender, juicy, and bursting with flavor.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 1/2 cup no-salt-added BBQ sauce

Instructions:

1. In a small bowl, mix together the olive oil, lemon juice, dried thyme, rosemary, garlic powder, black pepper, and smoked paprika to make the marinade.
2. Coat the chicken thighs with the marinade, making sure to cover them evenly. Let the chicken marinate for at least 30 minutes (or up to 4 hours for deeper flavor).
3. Preheat your grill to medium-high heat. Once heated, place the chicken thighs skin-side down and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.
4. During the last few minutes of grilling, brush the chicken thighs with no-salt-added BBQ sauce.
5. Remove the chicken from the grill and let it rest for 5 minutes before serving.

These low-sodium BBQ grilled chicken thighs are a juicy and flavorful option for your next BBQ. The combination of lemon, herbs, and smoked paprika adds a zesty, aromatic quality to the chicken, while the BBQ sauce gives it that classic tangy finish. Grilling the thighs helps lock in moisture, resulting in tender, succulent meat. This dish is a perfect way to enjoy BBQ chicken without the high sodium content of store-bought marinades or sauces, making it a healthy yet delicious choice for your next cookout.

Low Sodium BBQ Portobello Mushrooms

Portobello mushrooms are an excellent meat alternative for a BBQ, and this low-sodium BBQ recipe makes them even more irresistible. With their naturally savory flavor and meaty texture, these mushrooms are perfect for grilling. Marinated with a blend of balsamic vinegar, garlic, and herbs, they’re rich in flavor and perfect as a main course for vegetarians or a hearty side dish. These BBQ mushrooms are an easy and flavorful way to enjoy a plant-based meal with minimal sodium.

Ingredients:

• 4 large Portobello mushroom caps, stems removed
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 1/2 cup no-salt-added BBQ sauce

Instructions:

1. In a small bowl, combine the olive oil, balsamic vinegar, garlic powder, oregano, and black pepper. Mix well to create 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 your grill to medium heat. Place the mushroom caps on the grill, gill-side down, and cook for about 4-5 minutes per side, or until they are tender and slightly charred.
4. In the last few minutes of grilling, brush the mushrooms with no-salt-added BBQ sauce.
5. Serve immediately as a main course or side dish, topped with additional sauce or fresh herbs if desired.

These low-sodium BBQ Portobello mushrooms are a fantastic vegetarian option for your BBQ. The rich balsamic vinegar marinade, combined with the smoky grilling process, infuses the mushrooms with a deep, savory flavor. The addition of BBQ sauce in the final minutes of grilling gives the mushrooms a tangy finish that will satisfy anyone looking for a hearty, low-sodium meal. Whether served on their own or as a flavorful side, these mushrooms are a delicious, plant-based alternative to traditional BBQ meats, offering a satisfying and healthy option for all your guests.

Low Sodium BBQ Ribs (Oven-Baked)

BBQ ribs are a BBQ staple, and this low-sodium version brings all the flavor without the added salt. Using a homemade spice rub and slow-baking the ribs in the oven, this recipe delivers tender, juicy, fall-off-the-bone ribs. The no-salt-added BBQ sauce is the perfect finishing touch, ensuring the ribs remain flavorful and satisfying without compromising on health. Perfect for a Sunday BBQ, these ribs are easy to make and sure to be a crowd-pleaser.

Ingredients:

• 2 racks of baby back ribs
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp ground cumin
• 1/4 tsp chili powder
• 1/4 tsp ground mustard
• 1 cup no-salt-added BBQ sauce

Instructions:

1. Preheat your oven to 300°F. Line a baking sheet with aluminum foil.
2. Remove the silver skin from the ribs and place them on the baking sheet.
3. In a small bowl, combine the olive oil, apple cider vinegar, smoked paprika, garlic powder, onion powder, black pepper, cumin, chili powder, and ground mustard to make the spice rub.
4. Rub the spice mixture evenly over both sides of the ribs.
5. Cover the ribs with aluminum foil and bake in the preheated oven for 2.5-3 hours, or until the ribs are tender.
6. Remove the foil and brush the ribs with no-salt-added BBQ sauce. Bake uncovered for an additional 20 minutes to allow the sauce to caramelize.
7. Let the ribs rest for 5 minutes before slicing and serving.

These low-sodium BBQ ribs are a healthier version of a classic BBQ favorite. The combination of the spice rub and the no-salt-added BBQ sauce allows the natural flavors of the ribs to shine through without the need for excessive sodium. The slow baking ensures the meat is tender and juicy, while the final touch of BBQ sauce adds the perfect amount of tang and sweetness. Whether served with coleslaw, corn on the cob, or your favorite BBQ sides, these ribs will satisfy your cravings for a delicious, heart-healthy BBQ meal.

Low Sodium BBQ Grilled Veggie Skewers

For a fresh and vibrant addition to your BBQ spread, these low-sodium BBQ veggie skewers are a fantastic choice. A medley of colorful vegetables is marinated in a simple olive oil and herb dressing, then grilled to perfection. The veggies are naturally sweet and savory, and the grilling process adds a smoky char that pairs wonderfully with the no-salt-added BBQ sauce. These skewers are perfect for vegetarians, vegans, or anyone looking to add a healthy side to their BBQ.

Ingredients:

• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1 red onion, cut into chunks
• 8 oz button mushrooms, whole or halved
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 cup no-salt-added BBQ sauce

Instructions:

1. In a large bowl, combine the olive oil, lemon juice, oregano, garlic powder, and black pepper. Add all the vegetables and toss until evenly coated.
2. Thread the vegetables onto skewers, alternating between the peppers, zucchini, onion, and mushrooms.
3. Preheat your grill to medium-high heat. Place the veggie skewers on the grill and cook for about 4-5 minutes per side, or until they are tender and slightly charred.
4. During the last few minutes of grilling, brush the skewers with the no-salt-added BBQ sauce to give them a flavorful glaze.
5. Serve the veggie skewers immediately, topped with additional BBQ sauce or fresh herbs if desired.

These low-sodium BBQ grilled veggie skewers are a delightful addition to any BBQ. The combination of fresh vegetables, olive oil, and herbs creates a flavorful base, while the BBQ sauce adds a smoky sweetness that enhances the dish. Grilling brings out the natural sweetness of the veggies and adds a smoky char that makes them irresistibly delicious. Whether served as a side or as a main course for vegetarians, these veggie skewers are a healthy and flavorful choice that everyone can enjoy.

Low Sodium BBQ Sweet Potato Wedges

Sweet potatoes are a nutritious and naturally sweet vegetable that make a fantastic side dish for any BBQ. This low-sodium BBQ recipe turns sweet potatoes into crispy, flavorful wedges that are perfect for dipping into your favorite low-sodium BBQ sauce. The combination of olive oil, smoked paprika, and a touch of sweetness from the potatoes creates a savory and satisfying dish that pairs wonderfully with grilled meats or as a stand-alone side.

Ingredients:

• 2 large sweet potatoes, peeled and cut into wedges
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp ground cinnamon (optional)
• 1/2 cup no-salt-added BBQ sauce for dipping

Instructions:

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potato wedges with olive oil, smoked paprika, garlic powder, black pepper, and ground cinnamon (if using).
3. Arrange the sweet potato wedges in a single layer on the prepared baking sheet.
4. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the wedges are golden and crispy on the outside and tender on the inside.
5. Serve the sweet potato wedges with no-salt-added BBQ sauce for dipping.

These low-sodium BBQ sweet potato wedges are a delicious and nutritious side dish that complements any BBQ meal. The smoky flavor from the paprika and the natural sweetness of the potatoes create a perfect balance, while roasting ensures a crispy exterior and soft interior. Paired with no-salt-added BBQ sauce for dipping, these wedges make for a satisfying snack or side. This is a great option for those looking to reduce sodium intake while enjoying a flavorful and wholesome dish at their next BBQ.

Low Sodium BBQ Chicken Drumsticks

BBQ chicken drumsticks are a crowd favorite, but traditional recipes can be high in sodium. This low-sodium version keeps the drumsticks flavorful and tender with a simple, homemade spice rub and a tangy, no-salt-added BBQ sauce. The drumsticks are roasted in the oven or grilled to perfection, ensuring crispy skin and juicy meat. These drumsticks are a healthier option without sacrificing taste, perfect for a Sunday BBQ gathering with family or friends.

Ingredients:

• 10 chicken drumsticks
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper (optional, for heat)
• 1 cup no-salt-added BBQ sauce

Instructions:

1. Preheat your oven to 400°F or heat your grill to medium-high heat.
2. Pat the chicken drumsticks dry with paper towels. Drizzle with olive oil and rub the spice mix (smoked paprika, garlic powder, onion powder, black pepper, thyme, and cayenne) all over the chicken.
3. Place the drumsticks on a baking sheet lined with foil or directly on the grill.
4. Roast in the oven for 35-40 minutes, or grill for 25-30 minutes, turning occasionally, until the internal temperature reaches 165°F and the skin is crispy.
5. During the last 5 minutes of cooking, brush the drumsticks with the no-salt-added BBQ sauce and allow the sauce to caramelize.
6. Let the drumsticks rest for 5 minutes before serving.

These low-sodium BBQ chicken drumsticks are the perfect balance of flavor and health. The seasoning blend is full of rich flavors, and the no-salt-added BBQ sauce adds just the right amount of sweetness and tang. Whether you roast them in the oven or grill them, these drumsticks remain tender and juicy on the inside with a crispy exterior. Serve them with a side of grilled vegetables or a fresh salad for a satisfying and heart-healthy BBQ meal.

Low Sodium BBQ Portobello Mushroom Burgers

These low-sodium BBQ Portobello mushroom burgers are a great vegetarian alternative to traditional BBQ burgers. The Portobello mushrooms are marinated in a savory mix of balsamic vinegar, olive oil, and herbs, then grilled to a smoky perfection. Topped with a tangy no-salt-added BBQ sauce, they make a hearty and flavorful burger that will please both vegetarians and meat-lovers alike. These mushrooms are perfect for a lighter BBQ experience while still offering the satisfying flavors of a traditional burger.

Ingredients:

• 4 large Portobello mushroom caps, stems removed
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 cup no-salt-added BBQ sauce
• 4 whole-grain or gluten-free burger buns

Instructions:

1. In a small bowl, whisk together the balsamic vinegar, olive oil, oregano, garlic powder, and black pepper to make the marinade.
2. Place the mushroom caps in a shallow dish and pour the marinade over them. 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 they are tender and have nice grill marks.
4. Brush the mushrooms with the no-salt-added BBQ sauce during the last minute of grilling.
5. Toast the burger buns lightly on the grill.
6. Assemble the burgers by placing the grilled mushrooms on the bottom half of the buns. Add additional toppings such as lettuce, tomato, or onions if desired. Top with the other half of the bun and serve immediately.

These low-sodium BBQ Portobello mushroom burgers offer a delicious and hearty option for those looking to reduce their sodium intake. The savory marinade and smoky grilling enhance the mushrooms’ natural umami flavor, while the BBQ sauce adds a satisfying sweet and tangy finish. Served on a whole-grain bun with your favorite veggie toppings, this burger is both a nutritious and flavorful option that can stand up to any meat-based BBQ dish.

Low Sodium BBQ Grilled Salmon

Grilled salmon is a fantastic, heart-healthy BBQ option, and this low-sodium recipe elevates it with a light and flavorful marinade. The natural oils in the salmon keep it moist and tender while grilling, and the smoky char from the BBQ adds an irresistible depth of flavor. With a simple no-salt-added BBQ sauce to glaze the fish, this dish is a light yet satisfying choice for anyone wanting to enjoy a flavorful BBQ meal without the added sodium.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried dill
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• 1/2 cup no-salt-added BBQ sauce

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, dill, black pepper, and garlic powder.
2. Brush the salmon fillets with the marinade, ensuring they are well-coated. Let them marinate for 15-20 minutes.
3. Preheat the grill to medium-high heat. Place the salmon fillets on the grill, skin-side down, and cook for 4-5 minutes per side, or until the fish flakes easily with a fork.
4. During the last few minutes of grilling, brush the fillets with the no-salt-added BBQ sauce.
5. Remove the salmon from the grill and let it rest for 2 minutes before serving.

This low-sodium BBQ grilled salmon recipe is a perfect combination of health and flavor. The salmon fillets are marinated to infuse them with a zesty, herby flavor, while the no-salt-added BBQ sauce adds a tangy sweetness that complements the richness of the fish. Grilled to perfection, this dish is an excellent choice for those looking to enjoy a lighter, heart-healthy BBQ meal. Paired with grilled vegetables or a fresh salad, it’s a meal that’s both satisfying and good for your health.

Note: More recipes are coming soon!