Preheat a charcoal barbecue (hibachi) or gas barbecue to medium-high.
Meanwhile, thread 4 chicken pieces onto bamboo skewers (soak skewers for 30 minutes in water to minimise burning), alternating with spring onion.
Brush with tare, then grill, turning and brushing occasionally, until the outside is charred slightly and cooked through (8-10 minutes).
Rest for 5 minutes then serve drizzled with extra tare and charred corn cobs on the side.
