You're going to start brining ANYTHING you grill after this!!
I like to use a 2 qt tupperware container and fill it about half way with water, add about 1/2 cup salt, 1/4 cup brown sugar, then about a tablespoon of black peppercorns, garlic powder, and whatever herbs you want to infuse with. I like rosemary and thyme for chicken!
Also, you can throw in chili powder, onion powder, curry powder...anything you have in the spice cabinet. Anything you put in the brine will be infused into the meat.
As a point of reference, I typically start with a salt to water ratio of 1 cup per gallon of water, it makes it easy to scale a brine batch up or down without having to make a full gallon, or use too much/little salt.