In a medium bowl, combine 1/2 cup of the lemon juice, the oil, garlic, salt and black pepper; mix well. Add chicken; cover and marinate in the refrigerator 1 hour. Meanwhile, soak wooden skewers in the remaining 1/4 cup lemon juice 30 minutes. Thread chicken equally onto each skewer. Discard leftover marinade. Preheat grill to medium-high heat. Place parsley in a shallow dish and roll skewered chicken in parsley, coating completely. Grill chicken skewers 2 to 3 minutes per side, or until no pink remains.