- 1 cup cider vinegar
- 1/2 cup vegetable or canola oil
- 5 teaspoons Worcestershire sauce
- 4 teaspoons hot pepper sauce
- 2 teaspoons salt
- 10 bone-in chicken breast halves
- In a bowl, combine the first five ingredients; mix well. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate the remaining marinade for basting.
- Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from chicken. Grill bone side down, covered, over indirect medium heat for 20 minutes. Turn; grill 20-30 minutes longer or until juices run clear, basting occasionally with reserved marinade.