6 boneless -- skinless whole
breasts -- (6 oz. ea.)
4 tablespoon olive oil or as needed
2 tablespoon lime juice or as needed
garlic salt
-----crema chipotle-----
10 medium clo garlic -- peeled
1/4 cup chopped onion
1 pint heavy cream
1 can chiles chipotle en adobo -- (7 oz. can)
Instructions:
Wash and dry chicken breasts, put in non-aluminum pan, add olive oil
and lime juice and sprinkle with garlic salt. Turn chicken to coat
evenly with marinade. Allow chicken to marinate at least 1 hour. Grill
chicken breasts and top with warmed Crema Chipotle sauce. (Sauce can
be made ahead.) To make Crema Chipotle: Heat black iron skillet over
med. heat. Add garlic and onion and cook, stirring frequently until
vegetables are evenly charred, about 4 - 5 minutes. Remove from pan
and add to blender along with heavy cream and chiles. (You might want
to add a portion of the chiles, blend and taste, adding more if you
taste buds can handle it. Process until sauce is smooth. Refrigerate
if not using immediately, and heat gently over medium heat before
serving.
