Thinly slice 1 lb of chicken and then cut the chicken into about 1 inch wide strips.
I like to buy the chicken thinly sliced. If you can not find thinly sliced chicken, partially freeze chicken breasts for about 30 minutes and then thinly slice them.
Mix together lemon zest, lemon juice, olive oil, pepper, salt and garlic in a 1 gallon zip top bag. Add the thinly sliced chicken to the bag and marinate for 30 minutes in the refrigerator.
While the chicken marinates soak the wooden skewers in water to prevent burning.
Also Preheat your grill for two zone grilling. One side hot and the other side cool. That way you can grill the chicken directly over heat while keeping the side where the skewer handles will be, cooler.
After the chicken has properly marinated, remove it from the refrigerator and it is time to create the skewers.
Take two of the strips of chicken and skewer one end of the chicken strips. Then alternating the chicken, skewer the chicken further up on the strip. Continue alternating the pieces until you get a braided skewer.
Place the chicken on the grill over the high heat and cook. Rotate the chicken 1/4 turn every 3-5 minutes. Cook until the chicken is nicely browned and cooked to a 165 degree internal temperature.
Serve with your favorite side and/or over rice.