I use this brine when making my Chicken Saporito.

Brine

For 4 chicken breasts (4 halves)
Prep Time: 20 minutes, plus 3 to 6 hours brining
Prepare up to 4 days in advance

¼ cup (60 milliliters) sugar
¼ cup (60 milliliters) kosher coarse salt
2 cups (480 milliliters) water
8 sage leaves
3 sprigs fresh thyme
10 peppercorns
2 bay leaves
3 cloves garlic, peeled and split lengthwise in half
½ lemon, thinly sliced with peel
12 ice cubes

1. Place all ingredients, other than ice cubes, in a saucepan. Bring to boil, reduce heat, and simmer for 10 minutes. Remove from heat and pour into a bowl.

2. Let liquid cool for 20 minutes. Add ice cubes and stir. Once at room temperature, brine can be used immediately or refrigerated for up to 4 days in a nonreactive, covered container.

3. Place chicken in a nonreactive container and cover with room temperature or chilled brine. Refrigerator for 3 to 6 hours.