Three-Citrus Chicken Breast with Compound Butter

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2 lemons

1 large pink grapefruit 

1 orange 

2 sticks (1 cup) unsalted butter, at room temperature 

1 Fresno chile, seeded and minced 

1 shallot, minced 

2 tablespoons finely sliced fresh chives 

Kosher salt and freshly ground black pepper

4 cloves garlic, minced 

2 cups fresh orange juice 

1/4 cup extra-virgin olive oil 

2 tablespoons Dijon mustard 

2 tablespoons seasoned rice vinegar 

Four 10-ounce bone-in, skin on chicken breasts