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 Place the chicken on the hot grill and reduce the heat to medium-low or to an indirect heat spot on the grill. Close the lid and cook the chicken for 7 minutes on each side until the sauce has caramelized and there are dark grill marks on the chicken.  Total time on the grill should be no longer than 15 minutes.