Sticky chicken with cucumber salad

Ingredients

4	Chicken thighs, boneless and skinless (Main)
⅓ cup	Hoisin sauce (Main)
2 tsp	Finely grated ginger (Main)
1 Tbsp	Oil
4 small	Cucumbers, you want snack-sized ones here, thinly sliced (Main)
2	Vine ripened tomatoes, sliced
1	Red chilli, thinly sliced, use up to 2
1 cup	Coriander leaves (Main)
1 Tbsp	Lemon juice
1 Tbsp	Soy sauce

Directions

1. Place the chicken, hoisin, ginger and oil in a bowl and toss to coat. Cover and refrigerate for 15-60 minutes.
2. Heat a barbecue grill (or use a large non-stick frying pan over medium heat). Cook the chicken for 3-4 minutes each side or until cooked through.
3. Combine the cucumber, tomato, chilli, onion, coriander, lemon and soy sauce in a bowl.
4. Slice the chicken and serve with the salad.