Mix broth, lemon juice, basil, thyme and pepper. Reserve 3/4 cup (180 mL) for basting; refrigerate.
Pour remaining broth mixture into small, shallow non-metallic dish to use as a marinade. Turn chicken to coat. Cover and refrigerate 1 hour, turning occasionally. Discard marinade.
Grill chicken until cooked through - about 20 minutes, turning and brushing often with reserved broth mixture.
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