Begin by preparing the marinade in a large bowl. Combine the Worcestershire sauce, black pepper, minced garlic, and hot sauce (if desired) until well blended. Toss in the chicken leg quarters and ensure they are evenly coated with the marinade. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the flavors to infuse into the chicken.

Heat your grill to medium-high heat in preparation for cooking. In a small saucepan, gently melt the butter over low heat. Once melted, add the water and apple cider vinegar, stirring until well combined. Remove the chicken from the marinade and pat it dry with paper towels. Sprinkle both sides with a pinch of salt for added flavor.

Carefully place the chicken on the preheated grill and cook for approximately 10 minutes per side. To ensure it is fully cooked, use a meat thermometer to check that it has reached an internal temperature of at least 165°F. During the last few minutes of cooking, baste the chicken with the butter and vinegar mixture for an extra burst of flavor.

Remove the grilled chicken from the heat and let it rest for a few minutes before serving. Serve your delicious Nelson's Port A Pit chicken with your favorite sides.