Step 1

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.

Step 2

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°.

Step 3

Place the chicken pieces into a covered bowl or ziplock type bag and cover with the brine.

Step 4

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.

Step 5

Remove the chicken from the brine, pat dry and lightly oil. A bit of pepper may be added at this time if desired.

Step 6

Grill the chicken until the internal temperature is around 160°F.