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Place chicken in a sealable plastic bag set in a deep bowl. In a small bowl, combine 1/4 cup salsa, oil, garlic, poultry seasoning and lemon-pepper seasoning. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 24 hours, turning bag occasionally.
Thread chicken onto eight 12-inch-long skewers, leaving a 1/4-inch space between pieces.
Place skewers on the rack of an uncovered grill directly over medium coals. Grill for 8 to 10 minutes or until chicken is no longer pink, brushing with the remaining 1/2 cup salsa during the last 2 minutes of grilling.