Step 1
Combine the coconut milk, coconut sugar, soy sauce and ground coriander in a large, shallow bowl. Season with salt and pepper. Set half of the marinade aside in a small bowl. Add the chicken to the remaining marinade, turn to coat and set aside for 10 minutes.
Step 2
Meanwhile, preheat a lightly greased chargrill or barbecue over medium-high heat. Add the corn and cook for 8 minutes, turning occasionally until charred. Set aside. Slice.
Step 3
Add the chicken and cook for 8-10 minutes, turning halfway, until charred and cooked through. Set aside to rest for 5 minutes.
Step 4
For the dressing, add lime juice and chilli to the reserved coconut mixture and mix.
Step 5
Cut the kernels off the corn. Place in a bowl with cucumber, coriander and lettuce.
Step 6
Serve the chicken with salad and dressing.
