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.
The total cook time is about 1 hour and laying the Grilled Brick Chicken flat and using bricks to weight it down creates a nice crust on the skin. Itâs guaranteed to be juicy and packed with flavor. Give this Grilled Brick Chicken recipe a try the next time you fire up the grill! Grilled Brick Chicken on Big Green Egg.