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.
Place in oven for an extra 7 to 10 minutes until the bbq sauce caramelizes and the chicken registers 170 degrees on a meat thermometer placed close to the bone. You can also slice the chicken, close to the bone, and if it is pink cook it for longer. I would cook it in 5 minute increments.