- 1 1/2 pounds chicken breast tenders, 20 pieces
- 20 bamboo party skewers, 6-8 inches long
- 2 lemons, juiced and zested
- 1/4 cup extra virgin olive oil (EVOO)
- Coarse black pepper
- Coarse salt
Heat a grill or grill pan over medium-high heat.
If you are using an outdoor grill, soak the skewers in water for a few minutes. Skewer the chicken.
In a shallow dish, combine lemon zest and juice with EVOO. Reserve a quarter of the marinade. Coat chicken tenders in marinade and season generously on both sides with coarse black pepper. Season chicken tenders lightly with salt.
Wash your hands after handling the raw poultry.
Cook tenders in a single layer, in 2-3 batches if you need to, on a very hot grill. Chicken tenders will cook 3-4 minutes on each side; be sure that they are cooked through.
Transfer to a serving platter and brush with the reserved marinade.