From a previous post:
My standard brine is 1 cup (Diamond, a little less if Morton's) kosher salt and 1 cup brown sugar to each gallon of water. I had issues with chicken being too salty so I cut back on the salt. That didn't work out so well though and after receiving some friendly advice, I bumped it back up. My problem was that the brine wasn't cold enough to start out with. I had just mixed it up with cold tap water, threw in the chicken and put the whole thing in the fridge. Make sure it's cold, cold, cold (with ice) and be sure to rinse when you're done and you should be OK.
Backyard All-Stars BBQ Team
"Too much pork for just one fork" - SCOTS