In a stainless steel bowl, stir together the vinegar, salt, and sugar.
Seasonings, water, and oil are then added; whisk one more to properly blend. 1/2 cup of the mixture should be refrigerated, covered.
Chicken should be added to the big bag with the remaining ingredients, sealed, and turned to coat.
Marinate chicken in the refrigerator for 4 hours.
Rinse the chicken.
Set the grill's temperature to medium.
After 20 minutes on the grill, flip the chicken and baste with the marinade that was saved. Grill for a further 20 minutes, or until the juices are clear. Serve.