Savory Grilled Chicken with Sweet Sticky Rice

Rinse the glutinous rice thoroughly until the water runs clear. Soak the rice in cold water for at least 4 hours, or preferably overnight. Drain well before cooking.

For the chicken marinade, pound garlic, cilantro roots, and white peppercorns in a mortar and pestle until a fine paste forms. In a bowl, combine this paste with fish sauce and palm sugar. Mix until the sugar dissolves.

Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

Set up a steamer. Steam the drained glutinous rice for 20-25 minutes, or until tender and translucent. While the rice is steaming, prepare the sweet coconut sauce.

Gently heat the coconut milk in a small saucepan over low heat. Add granulated sugar and salt, stirring until they fully dissolve. Do not boil the coconut milk.

Once the rice is cooked, transfer it to a mixing bowl. Pour the hot coconut milk mixture over the rice, stirring gently to combine. Cover the bowl and let it sit for 15-20 minutes to allow the rice to absorb all the liquid.

Preheat your grill to medium-high heat (180-200°C). Grill the marinated chicken thighs for 6-8 minutes per side, or until cooked through, juicy, and beautifully charred. Baste with any leftover marinade during grilling, ensuring it cooks thoroughly.

Slice the grilled chicken into strips and serve immediately alongside the warm, sweet sticky rice. Enjoy this classic Thai dish!