Total Time: 3 hour 30 mins
Servings: 8-10
Ingredients
- 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)
Instructions
- Marinate: In a bowl or shallow dish, combine the cider vinegar, canola oil, Worcestershire sauce, hot pepper sauce, and salt. Pour about 1 cup of the marinade into a separate bowl. Add the chicken to the remaining marinade, turn to coat, cover, and refrigerate for at least 4 hours. Cover and refrigerate the reserved marinade for basting.
- Preheat: Drain and discard the used marinade from the chicken. Prepare your grill for indirect medium heat, using a drip pan, and oil the grill rack.
- Grill: Place the chicken breasts bone side down on the oiled rack. Grill, covered, over indirect medium heat for about 20 minutes per side, or until a thermometer reads 170°F, basting occasionally with the reserved marinade.
- Serve and Enjoy!
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