Thai Grilled Chicken (Kai Yang Sanam Muay)

1. Chopi parsley and set leaves aside.
2. Pound the rest of parsley--including roots--with garlic.
3. Set aside 1 tablespoon of pounded garlic for dip sauce.
4. Mixi 2 tablespoons pounded garlic, 1 tablespoon sugar, and the rest of white pepper, salt, Knorr, and soy sauce in small bowl.
5. Cut chicken lengthwise along its front and spread flat.
6. Pierce skin with fork.
7. Apply ingredient thoroughly, sealin plastic bag, and put in refrigerator overnight.
8. Soak 2 cups of glutinous rice (preferably overnight or at least 3 hours).
9. Sticky rice: Put steaming screen into rice cooker.
10. Put water below screen level.
11. Put soaked glutinous rice into cooker and start cooking.
12. Loosen rice with fork thoroughly after 12-18 minutes.
13. Continue cooking until auto-switch turns off. Saucei: Put chili powder, vinegar, the rest of pounded garlic, fish sauce, and sugar in small bowl.
14. Put ingredients in microwave for 5 minutes to let sugar dissolve and garlic sap soften.
15. Ingredients in saucepan over range works as well.
16. Let sauce cool down and set for 15 minutes.
17. Put chopped parsley leaves on top. Chickeni: Heat oven to 425