Method:

1. Prepare the chicken: For the marinade, place the beer, tomato sauce, honey, sriracha, smoked paprika and garlic powder into a pot and bring to a simmer over low heat and allow to reduce until thickened about 20 minutes. Set aside to cool completely.
2. Once cool, remove ¼ of the marinade and set aside for cooking.
3. Add the chicken to the remaining beer marinade, and toss to coat well. Allow to marinate for at least 2 hours.
4. Heat the grill to a medium heat. Grill the chicken pieces until slightly charred and cooked through, basting with the remainder of the marinade as you go. While the chicken is cooking, you can also char the four corn cobs for the salad.
5. Once the chicken is cooked place it onto a dish and squeeze over the juice of a lime.
6. Prepare the salad: For the dressing, finely chop one of the jalapenos and place in a small bowl with the lime juice, pickled jalapeno liquid and honey. Stir well and set aside.
7. Slice the charred kernels off the corn cobs and add to a large bowl. Thinly slice the remaining jalapenos and add to the corn.
8. Add the coriander, basil, rocket and cucumber. Tip in the dressing and stir through. Place the salad on a platter and crumble over the feta cheese.
9. Serve the warm chicken with spicy salad on the side.