Place all ingredients into a small saucepan and bring to a boil. Stir to dissolve the salt. Reduce the heat to a low boil for 2 minutes.
Remove from the heat and let cool. I placed the saucepan into an ice bath prepared in a skillet. In 10 minutes the temperature of the brine was less than 100°.
Place the chicken pieces into a covered bowl or ziplock type bag and cover with the brine.
Refrigerate 1 to 4 hours depending on your chicken. 1 to 2 hours for boneless, skinless cuts. 2 to 3 hours for skin on, bone in cuts. 3 to 4 hours for a whole chicken.
Remove the chicken from the brine, pat dry and lightly oil. A bit of pepper may be added at this time if desired.
Grill the chicken until the internal temperature is around 160°F.
Notes
To brine a whole chicken, you may need to double the recipe to fully immerse the chicken.
Make sure that the chicken you are using has not been injected with saline already.
Try different spices to change up the flavor, especially the Poultry Seasoning as mentioned in the blog narrative.