Thunder Chicken

8-10 chicken thighs or legs
1 bottle (12 oz.) Louisiana Hot Sauce
�cup butter, melted
1 teaspoon white vinegar

Remove the skin from the chicken and place chicken in 9x12-inch aluminum pan. Pour entire bottle of hot sauce over chicken; pour butter and sprinkle vinegar over chicken.

Place pan with chicken on the grill for 45-50 minutes (depending upon the heat of the grill). Turn the chicken frequently while grilling. Chicken is done when it starts to separate from bone.

Remove each piece from the pan and place directly over the heat and grill on both sides until preferred texture (lightly grilled, charred, etc.), about 3-5 minutes. Return chicken to pan with juices.