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 Transfer foil packets to the preheated grill rack and cook for 20 to 25 minutes, or until done, turning once. 2  Chicken is done when thermometer reads 165 F. 3  Allow the chicken to rest for a few minutes. 4  Serve.