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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 for 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.
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