- 1 1/2 pounds chicken breast tenders, 20 pieces
- 20 (6-inch) bamboo party skewers
- 2 lemons, juiced and zested
- 1/4 cup extra-virgin olive oil, eyeball it
- Coarse black pepper
- Coarse salt
Heat the grill over medium high heat. Skewer chicken. In a shallow dish, combine lemon zest and juice with extra-virgin olive oil. Reserve 1/4 of the marinade. Coat chicken tenders in marinade and season generously on both sides with coarse black pepper. Season chicken tenders lightly with salt. Cook tenders in 2 or 3 batches, a single layer, in a very hot grill. Chicken tenders will cook 3 minutes on each side. Transfer to a serving platter and brush with the reserved marinade.