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.
Within 10 minutes or so, the chicken will begin cooking. About 30 minutes after putting the meat on the grill, sprinkle barbecue seasoning on the meat conservatively (1 lb. of seasoning will do approximately 40â50 lbs. of chicken). Next, turn the chicken and season the other side.