Pretty fantastic. The sauce was a bit too tomato-ey, but easily fixed with more spices and the milk. I also used smoked paprika instead of normal to provide that deep smokey taste.
Also, (because it is Feb in NewEngland and the grill is off limits) I skewered the marinated chicken and baked it on a raised "cookie cooling rack" over a tray in the oven at 400degrees. Perfect winter "grilling"