This is a recipe that an Amish man was nice enough to share with me recently. He was grilling chicken for a benefit supper, manning these huge grills with massive pieces of poultry on them. The smell of the marinade wafting up from the grills was incredible.
The marinade consisted simply of vinegar, water, Worcestershire sauce, corn oil, and salt. They made the marinade in 5 gallon buckets. They were making the marinade in huge quantities to serve 1200 people. But you can make a scaled down version using equal parts of each, except for the corn oil, he did tell me whatever amount of the Worchestershire sauce you use, use double the amount of corn oil.
Mix well and spread with a brush onto leg quarters and grill until tender. Pretty easy!