Prepare the chicken: Pat the chicken dry with paper towels and trim any excess fat if needed.
Make the seasoning: Mix paprika, garlic powder, onion powder, black pepper, salt, oregano, and cayenne pepper in a small bowl.
Season: Rub the chicken with vegetable oil, then coat all sides evenly with the seasoning mixture.
Marinate: Cover and refrigerate the chicken for at least 2 hours or up to overnight.
Make the basting sauce: Whisk together apple cider vinegar, water, vegetable oil, Worcestershire sauce, hot sauce, paprika, garlic powder, pepper, and salt.
Prepare the grill: Set up a two-zone grill with a hot side and a cooler side. Aim for controlled medium heat rather than strong flames.
Cook the chicken: Place the chicken on the cooler side of the grill. Close the lid and cook gradually, turning occasionally.
Baste: Brush the chicken lightly with the clean basting sauce as it cooks. Continue turning and adding thin layers of sauce.
Control the heat: If the chicken becomes too dark or flames flare up, move it farther away from direct heat.
Check for doneness: Use an instant-read thermometer in the thickest part of the chicken. It should reach 165°F (74°C).
Rest: Transfer the cooked chicken to a clean plate and let it rest for 5–10 minutes before serving.
