Grilled Chicken Greek-Style

6 chicken breasts, skinned and deboned
2 large cloves garlic, crushed
1/2 teaspoon oregano leaves
1/2 teaspoon parsley
1 to 2 green onions, chopped (plus tops)
1/3 cup olive oil
1/4 cup white wine

Cut chicken into small pieces. Combine marinade (garlic, oregano leaves, parsley, green onions, olive oil and wine) and place chicken pieces in marinade. Refrigerate 4 to 5 hours.

Thread marinated chicken onto skewers and grill over hot coals, turning once. Done in about 10 to 15 minutes. Brush meat with leftover marinade as it cooks.