Total Time: 3 hour 30 mins

Servings: 8-10


  • 1 cup cider vinegar
  • 1/2 cup canola oil
  • 5 teaspoons Worcestershire sauce
  • 4 teaspoons hot pepper sauce
  • 2 teaspoons salt
  • 10 bone-in chicken breast halves (10 ounces each)


  1. In a bowl or shallow dish, combine the first 5 ingredients. Pour 1 cup marinade into a separate bowl; add chicken and turn to coat. Cover and refrigerate for at least 4 hours. Cover and refrigerate the remaining marinade for basting.
  2. Drain and discard marinade from chicken. Prepare grill for indirect heat, using a drip pan.
  3. Place chicken breasts, bone side down, on oiled rack. Grill, covered, over indirect medium heat until a thermometer reads 170°, about 20 minutes on each side, basting occasionally with reserved marinade.

Prep Your Grill:

  • Check your propane tank and hose for leaks
  • Keep your grill 10 feet away from building structures
  • Follow manufacturer’s grill instructions
  • Follow proper lighting procedures
  • Be present at all times while the grill is on

For more Grill Safety tips, click here