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.
Lightly wash and pat dry. In a large bowl, toss carrots with olive oil, oregano, salt and pepper. Once BBQ is nice and hot, reduce to medium heat and line the grill with carrots. Cook for 4-5 minutes, allowing to lightly char, then flip and repeat. Once carrots have reached desired char, remove from BBQ and set aside to cool.