Pollo Al Chipotle

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 cloves garlic peeled
1/4 cup chopped onion
1 pint heavy cream
1 can chiles chipotle en adobo (7 oz. can)

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.