In the bowl of a small food processor, add garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice – don’t add bay leaves yet – and pulse until well combined.
Place chicken in a large bowl and add bay leaves. Top with marinade. Toss to combine, making sure chicken is well-coated with marinade. Cover and refrigerate a minimum of two hours or over night.
Preheat your grill to medium-high heat.
Thread marinated chicken pieces through soaked wooden skewers.
Place chicken skewers on grill until well browned on all sides and cooked through. Brush with marinade after each turn. Once cooked, allow chicken to rest, covered, for five minutes.
Serve over or along side Greek salad… aka the best salad, ever.