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.
1 Before flipping the thighs, baste them with BBQ Sauce.  Flip thighs over, baste the flip side with BBQ sauce then cover and cook for another 12-15 minutes, rotating once to make grill marks. Check for doneness by cutting the thicker part of the chicken. If juices run clear then its done. Flip the chicken again, coat it with BBQ sauce and remove from the grill.