2) Thread the chicken onto the skewers. In a shallow dish, combine the lemon zest and juice with the olive oil. Reserve one quarter of the marinade. Coat the chicken tenders in the remaining marinade and season generously on both sides with coarse black pepper. Season lightly with salt.
3) Cook the chicken tenders in two or three batches, a single layer, in a very hot griddle. The chicken will cook for 3 minutes on each side.
Transfer to a serving platter and brush with the reserved marinade.