In a small bowl, combine the peppers, 1/3 cup lemon juice, parsley, garlic, rosemary and thyme. With fingers, carefully loosen skin from the chicken breasts; gently stuff pepper mixture under the skin of each chicken breast.
Place in a greased 13x9-in. baking dish. Combine the broth, pepper, lemon zest and remaining lemon juice; pour over chicken. Cover and refrigerate for at least 6 hours.
Drain and discard marinade. Place chicken skin side up on grill. Place chicken skin side up on grill. Grill, covered, over medium heat for 12-14 minutes. Turn and grill 12-14 minutes longer until a thermometer reads 170°.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.