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In a small pot, whisk together vinegar, oil, melted pepper jelly and Worcestershire sauce.
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Bring to boil stirring often.
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Reduce heat to simmer and cook for 5 minutes. Set aside to cool.
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Drain the chicken well and pat dry.
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Oil the grill grates and place the chicken on the grill.
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Grill until seared, 1 to 2 minutes per side.
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Reduce the heat to medium low.
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Continue to grill, turning occasionally and brushing with the basting glaze, until internal temperature reaches 165° F, 18 to 20 minutes.
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Remove the chicken pieces from the grill as they cook and transfer to a warm platter.
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Serve immediately!