I've been playing around with brines lately. Here is one that works well with chicken and pork. The instructions are generic preparation instructions.

* 4 quarts cold water
* 1/4 cup sugar
* 1/4 cup plus 1 teaspoon kosher salt
* 5 1/2 to 6 pounds chicken parts with skin and bones
* 3 fresh squeezed limes and halves
* 2 fresh squeezed oranges and halves
* 1 large garlic clove, minced
* 3 tablespoons finely chopped fresh mint
* 1/4 cup finely chopped fresh cilantro
* 1 teaspoon dried hot red pepper flakes
* 1/2 cup vegetable oil


Dissolve salt and sugar in hot water add remaining ingredients and 2 cups of ice cubes to cool it. Place cleaned and dried chicken in a freezer zip lock bag pour brine over chicken and top with water to cover. Close bag trying to remove as much air as possible. Brine in refrigerator overnight 8-12 hours. If not ready to cook remove from brine rinse well and place back in the refrigerator till ready to cook.

Grill or bake. It's good either way.