Kentucky Grilled Chicken
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)
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.
Drain and discard marinade from chicken. Prepare grill for indirect heat, using a drip pan.
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.
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