It's pretty unlikely that we'll ever get bored with burgers on the grill. But chicken? Yeah... That actually happens pretty early every summer.

As much as we like all manner of chicken on the grill, after a while it all starts to taste the same. Marinated in this or that, tossed over the flames, put on a bun or a bed of greens, it's still chicken.

So we decided to create a recipe to brighten our summer chicken landscape. We wanted easy and something friendly to the do-ahead crowd. Most importantly, we wanted delicious.

Grilled Greek chicken pitas were just right. The chicken can be marinated in the yogurt sauce overnight for dinner ease.

The rest of the ingredients prep in no time, and the chicken itself is on and off the grill in under 15 minutes.

Start to finish: 30 minutes plus marinatingMakes 6 servings1 teaspoon ground cumin4 cloves garlic, chopped6 tablespoons red wine vinegar, divided1 cup plain Greek yogurtKosher salt and ground black pepper2 tablespoons finely chopped fresh oregano2 pounds boneless, skinless chicken thighs (about 6), trimmed and halved2 tablespoons sugar1 English cucumber, thinly sliced6 small pita bread pockets, to serveFeta cheese, to serveChopped tomato, to serveIn a medium bowl, combine the cumin, garlic, 2 tablespoons of the red wine vinegar, the yogurt, 1 teaspoon salt, 1/2 teaspoon pepper and the oregano. Whisk until smooth. Set half the mixture aside in a small bowl. Cover and refrigerate until ready to assemble the pitas.Leave the remaining yogurt mixture in the medium bowl and add the chicken. Turn to coat all sides. Cover and refrigerate for at least 1 hour and up to overnight.In another bowl, stir together the remaining 4 tablespoons red wine vinegar with the sugar. Add 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir until the sugar and salt are dissolved. Add the cucumber, cover and refrigerate until time to assemble the pitas.When the chicken has marinated, heat the grill to medium-high. Using an oil-soaked paper towel held with tongs, coat the grill grates with oil.Place the chicken on the grill, discarding excess marinade. Grill the chicken for 6 minutes per side, or until the chicken reaches 170 degrees. Transfer to a serving platter.Drain the cucumber slices. Fill each pita pocket with a few pieces of chicken, a few of the marinated cucumbers, a drizzle of the reserved yogurt sauce, a sprinkle of feta cheese and chopped tomatoes. Serve immediately.