The first time I had chicken this way I was deployed to Bahrain (15-16 years ago). I fell in love with it but didn't know how to prepare it. Everyone called it Chicken Tikka over there. Thanks to the internet and some Indian restaurants I figured out that people call it Tandoori.
Anyway I have been making this for a while and prepare it similar to what Moose has posted in the past except I use lime (I like citrus and use quite a bit more than he does) and a pre-made tandoori mix.
about halfway done
after the reverse sear and pulled them at 170 to 180
and a bonus corned beef that the wife found on sale to I decided to smoke it yesterday.
soaked it and drained it 5 or 6 times. I see why people do this it was still a little salty not bad but I can only imagine if you didn't
cooked it hot n fast, tasted really good.