My grilled tequila-lime chicken chili has always been a family and client favorite. You really get to enjoy two recipes in one here that can easily stand alone: tequila-lime chicken and a delicious white chili.

by Tina Martini, The Medicine Chef  

Marinate your chicken for at least four hours. Cook over medium-high coals just to mark the meat and get some smoky flavor. Finish in the oven to ensure maximum moisture, while still enjoying the smoky flavor and beautiful hash marks from the grill.

Chicken & Marinade

• 1 lb chicken breast, boneless, skinless
• 2 limes, juice and zest
• Pinch red pepper flakes
• 11/2 tsps cumin
• 1/4 tsp cayenne pepper
• 1/4 tsp ground clove
• 1/4 tsp ground cardamom
• 1/2 cup Tequila
• 2 tsps olive oil

White Chili

• 2-16 oz cans Cannelini beans, ice bathed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 Tbls safflower or sunflower oil
• 1-4 oz can of green chilis
• 1/2 tsp cumin
• 1/2 tsp cardamom
• 1/4 tsp clove
• 4 cups chicken broth
• 1/2 cup grated Monterey jack cheese
• 1 cup sour cream

Preparation

1. Heat oil in a stock pot and add onion. Sauté for about 6 minutes until translucent.
2. Add the garlic, green chilies, cumin, cardamom, and clove. Sauté for 5 minutes.
3. Add beans and chicken stock and bring to a simmer.
4. Heat grill to medium-high. Oil your grate with high heat oil like safflower oil.
5. Grill the chicken breast for 5 minutes on each side.
6. Remove the chicken breast form the grill, cover and rest 6 minutes. Cut into small cubes.
7. Add chicken to the stock and simmer until chicken is cooked through.
8. Add ½ cup of jack cheese and sour cream to chill.
9. Gently fold and warm through over low heat for about 5 minutes

Phyto Facts: I have written before about the importance of getting the right balance of Omega-3 fatty acids to Omega-6 fatty acids. This recipe is in perfect balance. Cannelini beans are a 1.1 ratio and chicken is a 3.1 ratio. Both are very well balanced with regard to having maximum anti-inflammatory benefits. You see, when we eat too much Omega-6, we are actually causing inflammation. Researchers are connecting more and more diseases to the out of balance Omega-6’s in our processed foods. The use of soybean oil is rampant in the food industry. This is the main reason we are seeing so much autism, clinical depression, and infertility. It is one of the main reasons I encourage my viewers to eat a wide variety of foods every day.
This is also a belly-fat burning recipe with the good fats being at the forefront. Safflower and Sunflower oils both burn belly fat without exercise. The spices used are not only anti-bacterial, they also are shown to ease menstrual discomfort, particularly the cardamom. Lastly, the use of cheese and sour cream, both high enzyme foods, keep bacteria in check and promote good digestion. These foods also prevent tooth decay. All that in a little bowl of winter white chili. So fashionable and flavorful! This dish is great with chips and guacamole. Now that’s a touchdown! 

by Chef Tina Martini, “The Medicine Chef” @MedicineChef | Facebook Chef Martini is an experienced, well-versed television personality with a successful and proven track record. She holds a doctorate from Bastyr University in Naturopathy and a Nutrition degree from San Diego State University. She mixes cooking with nutrition, fitness and wellness!