All our chicken that goes on the grill is skinless and never ever is it dry. Why? I brine it. A brine work on the premise of osmosis, where the salt in the solution tries to equalize with the water that is in the meat. As this equalization process takes place, it carries along with it, any other flavors that one adds to the brine.
Here are a few but it is really up to you as far as what you might like with ingredients. You can make up your own special brine, but remember, good salt (Kosher works great) is the key to a good brine.
These recipes below are tired, true and proven. Use of a food grade bucket is ideal or you can use one of the big giant zip lock bags. Do NOT use stainless or aluminum as they can neg impact on the taste.
All recipes should be boiled for a few minutes then allowed to cool down BEFORE adding poultry. You can use very hot water as well, but the hotter the better. It allows the flavors to leach out. I like to make my brine a day or 2 before we cook out and keep it on hand.
For a 5# (approx) chicken, soak in this mixture overnight (10-12) hours in the fridge. Remember, NEVER let poultry sit out. Always keep it cold.
1 gal water
1 cup kosher salt
1 1/2 cups sugar
1/8 cup Zatarains liquid crab boil
2 tbs black pepper
1/2 tbs rosemary
1/2 tbs thyme
1/8 cup molasses
1/8 cup white wine, not cooking
1/8 cup worcestershire
1 Gallon Water
1 C Kosher Salt
2/3 C sugar
1 T Garlic Powder
1 T Onion Powder
2 t Gr. Black Pepper
1 T paprika
2 t chili powder
4 bay leaves
1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed