Step 1

In a bowl or shallow dish, combine the cider vinegar, the canola oil, the Worcestershire sauce, the hot pepper sauce, and the salt.

Step 2

Pour 1 cup of the marinade into a separate bowl.

Step 3

Add the chicken to the separate bowl with the marinade and turn to coat.

Step 4

Cover and refrigerate for at least 4 hours and up to overnight.

Step 5

Cover and refrigerate the remaining marinade for basting during cooking.

Step 6

Drain and discard the marinade from the chicken.

Step 7

Prepare the grill for indirect medium heat and use a drip pan.

Step 8

Oil a grill rack.

Step 9

Place the chicken breasts bone-side down on the oiled rack and grill, covered, basting occasionally with the reserved marinade, over indirect medium heat until they reach 165 degrees F internally, about 20 minutes per side.

Step 10

Serve, garnished with the parsley.