Directions. 1  In a heavy-bottom 4-quart pot, heat butter and olive oil over medium heat. Saute leeks 5-7 minutes, until tender. 2  Add cucumber and chicken stock. Simmer until cucumber is softened (about 6-8 minutes). 3  Pour small batches of cucumber soup into a blender and puree until smooth.
Grill for 5-10 minutes, depending on how hot the grill is (you do not want the chicken to burn). Once you have a good sear on one side, move the chicken pieces to the cooler side of the grill.
Brine chicken for at least an hour, then remove and pat dry. Get the grill up to 400Â°. Put chicken on grill for 7 mins, lid down. Turn for 7 more mins, lid down. Baste with BBQ sauce of choice and turn, for 30 secs. Baste and turn again. Repeat 2x (at most - the goal is to just give the BBQ sauce time to caramelize)