In medium saucepan, saute onion in oil over medium heat until translucent, about three minutes.
ADD ketchup, marmalade, bourbon, vinegar, hot pepper sauce, dry mustard, Worcestershire sauce and 1/2 teaspoon ground pepper; bring to a BOIL.
REDUCE heat; SIMMER, STIRRING often, until thickened, about 30 minutes.
REMOVE from heat; let COOL; RESERVE one cup sauce to serve with chicken, use remaining as baste while grilling.
PREHEAT grill to medium-hot.
REMOVE excess fat from chicken pieces; SPRINKLE chicken with salt and remaining pepper.
GRILL chicken covered, TURNING occasionally, about 25 minutes.
BRUSH chicken with sauce; continue COOKING, TURNING and BASTING until chicken is cooked through and juices run clear, about 10-15 minutes.
Reheat reserved sauce before serving with finished chicken.
Per Serving (excluding unknown items): 872 Calories; 45g Fat (48.2% calories from fat); 52g Protein; 56g Carbohydrate; 4g Dietary Fiber; 247mg Cholesterol; 1533mg Sodium. Exchanges: 0 Grain(Starch); 7 Lean Meat; 1/2 Vegetable; 4 1/2 Fat; 3 1/2 Other Carbohydrates.