1 c. cider vinegar
1/2 c. vegetable or canola oil
5 tsp. Worcestershire sauce
4 tsp. hot pepper sauce
2 tsp. salt
10 bone-in chicken breast halves (10 oz. each)

In a bowl, combine the first 5 ingredients; mix well. Pour 1 cup marinade into a large resealable plastic bag. Add the chicken. Seal bag and turn to coat thoroughly. 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 to 30 minutes longer or until juices run clear, basting occasionally with reserved marinade.