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.
Mix well, then smear over the chicken. Leave to marinate for at least 1 hr or overnight if possible. Can be frozen at this stage. Fire up the barbecue. When the flames have died down, place the chicken on the centre of the barbecue, skin-side down, and cook for 15-20 mins until nicely charred.