Pat dry the chicken skin, season with salt and rub with 1 tbsp oil. Cook in oven or bbq(on indirect heat) for 30 minutes @ 200c *see tips*
Grill the corn until nicely charred and remove kernels from ear.
Mix all remaining ingredients (except lime) together in a bowl and toss to combine.
Place salad & chicken on plate. Squeeze with lime to finish. I used a little garlic aioli on the plate when serving as a sauce but this is optional.
oven or bbq
grill pan or bbq
I cooked this chicken on my bbq using indirect heat but you can cook it in the oven using same method OR fry it in a pan on high heat for 4 minutes and then flip so it is skin side up and cook in oven for 20 minutes @ 180c
charring the spring onions and/or jalapeno will add extra flavour to the dish if you are using your bbq
the salad works great with pork, beef and salmon too so a great recipe to have up your sleeve