BBQ chicken legs in sour sauce

Ingredients:

• 8 medium chicken drumsticks (about 1 kg)
• 0.5 tsp coarse salt + to taste
• 1 cup apple cider vinegar
• 1/4 cup vegetable oil
• 1-2 tbsp Worcestershire sauce
• 2 cloves garlic, crushed
• 2 sprigs of fresh thyme
• 0.5 cups of jam
• 1/4 cup Dijon mustard
• 2 tablespoons light brown sugar
• 1/4 teaspoon crushed red pepper flakes

Preparation:

1. Generously season the chicken with salt and pepper. Let it sit for 10 minutes, then transfer to a large zip-lock plastic bag. In a glass measuring cup, combine 1/2 cup apple cider vinegar, vegetable oil, Worcestershire sauce, garlic, and thyme.
2. Pour the mixture over the chicken and seal the bag, squeezing out as much air as possible. Place the bag in the refrigerator and marinate the chicken for at least 2 hours and up to 8 hours.
3. Meanwhile, prepare the sauce.:
   
   In a medium saucepan, combine the remaining 1/2 cup apple cider vinegar, marmalade, mustard, sugar, salt, and crushed red pepper and heat over medium-high heat. Bring to a boil and cook until the sugar dissolves and the sauce thickens slightly, about 10 minutes. Set aside until ready to use.
4. Preheat a charcoal grill to medium-high heat, moving the coals to one side of the grill and preparing the indirect heat zone.
5. Remove the chicken from the marinade and pat dry. Grill the legs over the coals until golden brown on all sides, about 8 minutes per side, turning frequently and brushing with sauce.
6. Then transfer to indirect heat and cook until a meat thermometer inserted into the roast registers 160°F (71°C), about 15 minutes.
   
   
   If you're going on a picnic, take a picnic kit with you: heat-resistant gloves, matches, a mini-cutting board, salt, pepper, tongs, disposable gloves, paper towels, a knife, garbage bags, newspapers, and kitchen scissors.