1 fryer chicken (3 to 4 lb.), quartered
1/4 c. cider vinegar
1/4 c. butter
1/4 c. water
1/8 tsp. salt
1/8 tsp. black pepper
1/4 tsp. each: thyme, oregano, garlic powder and rosemary

Place chicken in a shallow glass dish. In a small saucepan, combine vinegar, butter, salt, pepper, water and spices. Bring to a gentle boil. Pour over quartered chicken. Cover and refrigerate for 4 hours, turning once.

Drain and discard marinade. Grill, covered, for 30 to 40 minutes (or place in lightly greased baking pan and cook in 375°F oven for 50 minutes, until tender).