Place the chicken in a self-sealing plastic bag set in a shallow bowl. For marinade, in a small bowl stir together the salad dressing, lemon peel, lemon juice, and pepper. Pour over chicken: seal bag. Turn to coat chicken. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
Drain chicken, reserving marinade. For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degree F), turning and brushing with marinade halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.) Discard any remaining marinade. Makes 4 servings.