I've been using Mad Hunky's Poultry Brine
with great success. One of the things I really like about it is that it contains a surfactant that moves the spices into the chicken along with the salt (of which there is surprisingly less than usual!). And it works quickly, too.
I've been doing my brining under pressure recently. I chamber vac-seal the chicken (or pork; MH's Pork Brine is similar and also excellent) with the brine; that cuts down on the amount of brine needed and also on the time required (cuts it by about half).
Yoder YS640, Weber Performer Platinum, OTG and Q220
ThunderDome Vortex, GrillGrates, AMNTS (6" & 12")
Weed Dragon Torch with Squeeze Valve (VT2-23SVC), Looftlighter, BernzOmatic Torch Head (TS8000)
Tappecue, Maverick ET-732 (x2), Maverick PT-100
SousVide Supreme, VacMaster VP112 (chamber), VacMaster Pro305 (suction)