How to Make It
Whisk together tahini, soy sauce, sesame oil, honey, garlic, ginger, orange zest, orange juice, and 1 teaspoon of the salt in a small bowl until creamy. Reserve 1/3 cup marinade for basting. Place chicken in a large ziplock plastic freezer bag; add remaining marinade. Seal bag, and gently massage chicken to distribute marinade and coat chicken. Chill chicken in bag at least 1 hour or up to 12 hours.
Fill a pellet container to an electric pellet grill with hardwood pellets according to manufacturer’s instructions. Set temperature to 450°F, close lid, and preheat pellet grill 10 to 15 minutes.
While grill preheats, remove chicken from marinade, letting excess drip off; discard marinade in bag. Sprinkle chicken with remaining 1 teaspoon salt. Place chicken on grill grate, close lid, and grill, turning and basting every 5 minutes with 1/3 cup reserved marinade, until a thermometer inserted in thickest portion of chicken registers 155°F, 15 to 20 minutes. Remove chicken from grill, and cover loosely with aluminum foil. Let rest 10 minutes.