Grilled Laotian-Style Sticky Rice and Lemongrass Chicken Skewers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Tender chicken marinated with lemongrass and garlic, grilled to perfection and served alongside fragrant sticky rice wrapped in banana leaves. This asian-inspired chicken ready in about 225 minutes pairs glutinous sticky rice, boneless chicken thighs, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups glutinous sticky rice
• 1 lb boneless chicken thighs
• 3 stalks, finely chopped fresh lemongrass stalks
• 4 cloves, minced garlic cloves
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp vegetable oil
• 2 large sheets, for wrapping banana leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 8 skewers, soaked in water for 30 minutes wooden skewers

Instructions

1. Step 1: Rinse 2 cups of glutinous sticky rice under cold water until the water runs clear, then soak it in water for at least 3 hours or overnight for best texture.
2. Step 2: In a medium bowl, combine 1 lb boneless chicken thighs cut into 1-inch pieces with 3 stalks finely chopped fresh lemongrass, 4 minced garlic cloves, 2 tbsp fish sauce, 1 tbsp brown sugar, 1 tbsp vegetable oil, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly and marinate in the fridge for 1 hour.
3. Step 3: Drain the soaked sticky rice and steam it in a bamboo or metal steamer over boiling water for 20-25 minutes until the grains are translucent and sticky.
4. Step 4: Preheat a grill or grill pan to medium-high heat (around 400°F). Thread the marinated chicken pieces onto the soaked wooden skewers.
5. Step 5: Grill the chicken skewers for 4-5 minutes per side, turning occasionally until cooked through and edges are slightly charred.
6. Step 6: While the chicken cooks, cut 2 large banana leaves into squares, soften them by passing quickly over an open flame or dipping in hot water, then wrap portions of the steamed sticky rice in the leaves to keep warm and add subtle aroma.
7. Step 7: Serve the lemongrass chicken skewers hot with the banana leaf-wrapped sticky rice alongside fresh vegetables or a dipping sauce if desired.