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.
This is the king of the indirect cook: chickens, turkeys, roasts. They all love a soothing medium heat. A well-seasoned grill with the lid on can easily keep in the medium range for 45 to 60 minutes, which is perfect for those longer cooking items. 8 to 10 seconds; 250Â°F to 325Â°F. Once you drop to around the 300Â°F mark, you're dealing with a fire that isn't going to brown anything.