Whisk together the apple cider vinegar, Worcestershire sauce and hot pepper sauce.

Season the chicken breasts with the kosher salt and black pepper.

Pour 1 cup of the marinade into a resealable plastic bag and add the chicken breasts. Seal the bag and refrigerate the chicken for about 1 hour.

Reserve the remaining marinade in a covered container.

Light a charcoal barbeque or heat a gas grill for medium heat. Arrange the grill for indirect heat, and lightly oil the grate.

Remove the chicken breasts from the marinade and shake off any excess.

Grill the chicken breasts, bone side down, away from the heat and with the cover down, for 20 minutes. Turn the chicken over, cover the grill and cook another 20 to 30 minutes, basting occasionally with the reserved marinade.

The chicken is done when the juices run clear and there is no pink in the center of the breast near the bone.