In saucepan, combine tomato sauce, water, molasses, catsup, butter vinegar, onion, Worcestershire sauce, dry mustard, salt, pepper and chili powder.
Simmer mixture 15 – 20 minutes, set aside.
Brush halved portion chicken with salad oil and season with salt and pepper.
Place bone side down on grill. Boil over slow coals or pan griller, 25 minutes, turn, broil 20 minutes. Brush with sauce.
Continue broiling, turning occasionally and basting with sauce 10-15 minutes or until tender.