Blend 10 peeled garlic cloves, 2 tablespoons of dried oregano, 1 teaspoon of dried rosemary, 1 teaspoon of sweet paprika, 1 teaspoon of kosher salt, 1 teaspoon of black pepper, ¼ cup of olive oil, ¼ cup of dry white wine, and the juice of 1 lemon.
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.
