Steps
- Blend 10 peeled garlic cloves, ¼ cup of olive oil, ¼ cup of dry white wine, and the juice of 1 lemon.
- Blend in 2 tablespoons of dried oregano, 1 teaspoon of dried rosemary, 1 teaspoon of sweet paprika, 1 teaspoon of kosher salt, and 1 teaspoon of black pepper.
- Cut 1135g of boneless skinless chicken breast into 1½in / 4cm pieces. Toss with the marinade and 2 bay leaves. Cover and refrigerate for at least 2 hours.
- While the chicken marinates, soak wooden skewers in water for 30 minutes, or use metal skewers. Thread on the chicken, leaving slight gaps. Discard the bay leaves and used marinade.
- Lightly oil a grill and heat to medium-high. Grill the skewers, turning regularly, until browned on all sides and the thickest pieces reach 165°F / 74°C. Rest for 3 minutes before serving.