Rinse chickens and pat dry. Cut into pieces. Pour mixture of tomato juice, onion, lemon juice, Worcestershire sauce, salt, cumin, garlic powder, lemon pepper, and hot pepper sauce over chicken in sealable plastic bag; seal. Marinate in refrigerator for 12 hours, turning occasionally. Drain, reserving marinade. Arrange chicken, with no pieces touching, on grill rack in covered grill with water pan. Grill with lid down over indirect heat for 1 hour; baste with reserved marinade. Turn chicken. Grill for 1 to 11/2 hours longer or until cooked through.