Recipe(tried): Brining Chicken Breasts for the Grill

Hi Linda - this is from The Cook's Illustrated Complete Book of Poultry. Hope it works for you.

BRINE FOR CHICKEN BREASTS

3/4 cup kosher salt (or 6 tablespoons table salt)
3/4 cup sugar
1 quart water
4 chicken breasts (10 to 12 ounces each) split, bone in, skin on*
pepper

In a gallon-size sealable plastic bag, dissolve the salt and sugar in 1 quart of water. Add the chicken then seal the bag, pressing out as much air as possible and refrigerate until fully seasoned about 1 1/2 hours.

WHEN READY TO COOK:
Remove from brine, rinse well, dry thoroughly with paper towels and season with pepper before cooking.

*For boneless skinless use full solution of brine, cut the time to 45 minutes