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Kidneys in the Kitchen: Light it Up!

Light it Up! What’s everyone’s favorite summer food activity? Barbecue and grilling! It’s a great time of year for connecting with friends and family while enjoying the weather and yummy foods.

For someone with kidney disease, barbecues can be tricky to navigate. In this episode, Lauren Williams, MS, RD, LDN, shares all about a kidney-friendly barbecue plate. Some of the common challenges include: high sodium foods, fluids, and phosphorus and potassium rich foods.

Monitoring your portion size of the foods offered will be important. Skip the hot dogs and sausages. Instead go for a grilled meat option. Fill your plate with a leafy salad for a side dish. Add on some in season fruit to complete your meal. In general your protein option should fit the palm of your hand. A fist is a good size for fruit and vegetable options. If you’re the chef, try this kidney friendly marinade for grilled chicken.

Marinade for Grilled Chicken


1/2 cup white distilled vinegar

1/2 cup canola oil

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1/2 teaspoon dried oregano


In a small bowl combine marinade ingredients.

Pour over your favorite chicken pieces and marinate in the refrigerator for 1 to 4 hours.

Nutrients per serving:

Calories 126, Protein 0 gm, Carbohydrates 1 gm, Fat 14 gm, Cholesterol 0 mg, Sodium 0 mg, Potassium 6 mg, Phosphorus 1 mg, Calcium 2 mg, Fiber 0 gm

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