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.
3. Turn fillets over and grill an additional 5 to 10 minutes, or until juices run clear when thickest part of chicken is pierced and temperature on instant read thermometer reaches 170Â°F. (Grill thawed breasts 5 to 7 minutes).. Turn fillets over and grill an additional 5 to 10 minutes, or until juices run clear when thickest part of chicken is pierced and temperature on instant read thermometer reaches 170Â°F. (Grill thawed breasts 5 to 7 minutes).