Root-Beer Man Here's a piece from Serious Eats on doing it using a grill.
I've stolen the trick of making the slices in the chicken with a knife for my jerked chicken; I've even received compliments from Jamaicans about it (based on advice from Jamaican restaurants, I just use Walker's Wood in a plastic bag with the chicken for marination).
A number of years back, my wife bought me a "tandoor" from Williams-Sonoma; I can't even find it anymore. It was kind of like a tagine; it made for an interesting texture to the chicken (firmer but still tender). I asked barbecue author Steve Raichlen about using it to make tandoori chicken by putting it into a kettle grill; he suggested just cooking the chicken using the indirect method in a kettle grill. I use oak chips; it does get good results.