4 cups cider vinegar
5 cups water
1/2 cup corn oil
1/3 cup salt
6 garlic cloves, crushed
4 Tablespoons Worcestershire sauce
2 teaspoons coarsely ground black pepper
24 chicken pieces, such as legs, thighs, and breast halves, skin on (bone in)
Combine all the ingredients, except the chicken, in a large saucepan and bring to a boil. Immediately remove from the heat, cool, transfer to a covered container and refrigerate until ready to use.
To prepare grilled chicken for 6 servings, place 12 chicken pieces in a 2-gallon food storage bag. Pour half of the marinade over the chicken. Close the bag tightly and refrigerate for 24 hours, turning once or twice. (Or use whatever time you have- at least 2 hours would be ideal.)
Remove the chicken from the fridge and allow to come to room temperature. Grill the chicken pieces for 12 to 15 minutes per side- or until nicely browned and the juices run clear when pierced with a knife. Serve hot or cold.
For 24 pieces of chicken, use all the marinade.