If you're planning a backyard barbecue this June to honor your dear Dad or grad, here's a kidney-friendly grilled chicken recipe that's both delicious and simple to make. This recipe is geared for those family members who are on dialysis, but is sure to tempt the palate of everyone else in the clan as well.
Spring Herb Chicken
1 Shallot, minced
¼ cup chopped fresh parsley
¼ cup chopped fresh Rosemary
Small handful, fresh thyme sprigs
2 teaspoons fresh garlic, minced
3 tablespoons of canola oil
½ cup lemonade
3 lb chicken breast
Mix all of the ingredients in a re-sealable plastic bag. Marinade the chicken for several hours or overnight in the refrigerator. Remove chicken from the marinade and brush off any thyme sprigs. Save the marinade. Place the chicken on a medium-low grill. Cook the chicken until the internal temperature is 165 F. Place the cooked chicken on a plate, cover with foil and let rest 5 minutes. While the chicken is resting, place the marinade in a sauce pan and simmer it for 5 minutes. Cut the chicken breasts into thirds. Strain the marinade and pour the cooked marinade over the chicken right before serving. Garnish on the side with fresh sprigs of Rosemary and thyme.
Calories 208, total fat 8.3 g, saturated fat 1.4 g, monounsaturated fat 3.6 g, polyunsaturated fat 2.2 g, cholesterol 95 mg, calcium 21 mg, sodium 106 mg, phosphorus 239 mg, potassium 331 mg, total carbohydrates 2.5 g, dietary fiber 0.1 g, sugar 1.7 g, protein 29 g
This recipe was submitted by CKD patient Chef Duane Sunwold.