Chicken Breasts With Lime Crema

• 14 cup sour cream
• 2 tablespoons finely chopped fresh cilantro leaves
• 4 teaspoons fresh lime juice
• 18 teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil
• 4 teaspoons prepared chili powder
• 34 teaspoon onion powder
• 34 teaspoon dried chipotle powder
• 12 teaspoon kosher salt
• 14 teaspoon ground black pepper
• 4 chicken breasts, 10 to 12 ounces each halves (with bone and skin)

1. CHICKEN:.
2. 4 chicken breast halves (with bone and skin), 10 to 12 ounces each.
3. To make Crema, in a small glass or stainless steel bowl, whisk crema ingredients.
4. Cover and refrigerate until ready to serve.
5. Prepare the grill for direct and indirect cooking over medium heat (350 to 450 degrees F).
6. To make Paste, in a small bowl combine paste ingredients.
7. Using your fingertips, carefully lift skin from chicken breasts, leaving skin closest to breastbone attached.
8. Rub 1 teaspoon paste under skin all over exposed meat.
9. Lay the skin back in place and spread the remaining paste evenly over all chicken breasts.
10. Brush cooking grates clean.
11. Grill chicken, skin side down, over direct medium heat, with lid closed, until skin is browned, 3 to 5 minutes.
12. Turn over chicken and move over indirect medium heat.
13. Close the lid and continue to cook until meat is opaque all the way to the bone, 20 to 30 minutes.
14. Remove from grill and let rest 3 to 5 minutes.
15. Serve warm with crema.

sour cream, fresh cilantro, lime juice, kosher salt, extravirgin olive oil, chili powder, onion powder, chipotle powder, kosher salt, ground black pepper, chicken breasts

Taken from www.food.com/recipe/chicken-breasts-with-lime-crema-454601 (may not work)