Mix together marinade ingredients: Sesame Oil, Hoisin, Garlic, Ginger, Paprika, Salt & Pepper – set aside.
Pat dry Chicken and place in a sealable bag. Add marinade and refrigerate for 1-2 hours.
Set Charcoal Grill (indirect heat) or Pellet Grill to 350 degrees.
Grill Chicken skin side up, until it reaches an internal temperature of 190 degrees (about 45-90 min depending on size of thighs) – Be sure to flip half way through the the cook.
While Chicken is cooking, mix together the sauce ingredients: Hoisin, Fish Sauce, Water, Vinegar, Sugar, Soy Sauce, Hot Sauce, Honey, Garlic, and Ginger. Add to saucepan and cook at medium heat until it starts to boil – stirring frequently. Turn heat to low, and let simmer 5-10 min.
Once Chicken reaches 190 internal, place on a serving plate and drizzle with sauce. Garnish chicken with sesame seeds. Extra sauce can be kept aside for adding on top of rice.
