Bobby Flay's Red Chile-Citrus Marinated Chicken Breasts

Marinade: 1 cup fresh orange juice 1 cup fresh lime juice 1/2 cup fresh lemon juice 1/4 cup ancho chile powder 2 tablespoons paprika 4 cloves garlic, coarsely chopped 1 cup
For the Marinade and the chicken breasts: Whisk together all ingredients except olive oil in a large bowl until combined. Slowly whisk in the olive oil until emulsified. Reserve 1 cup of the marinade and set aside. Transfer remaining marinade to a large shallow baking dish, add chicken breast and turn to coat completely. Cover and refrigerate for 1 hour in the refrigerator, turning once.
Preheat grill. Remove chicken from marinade and season on both sides with salt and pepper to taste. Grill the breasts, skin side down, for 4 minutes or until golden brown. Turn the breasts over and baste with some of the reserved marinade and cook for 4 minutes. Baste, turn and baste again, cover the grill and cook the breasts for 4 more minutes. Repeat the process once more for a total grilling time of 16 minutes, or until the chicken is well-browned and cook through. Remove the chicken to a platter, cover and let sit 10 minutes. olive oil. Serve with roasted potatoes and chips and salsa.
Roasted potatoes- Cut up red potatoes into 4ths. Put in ziploc bag and marinade with olive oil, and seasonings of your choice. I used a chipoltle grill seasoning. Place in roasting pan and cook for 45 minutes our until golden brown.