1. In a medium-sized bowl stir together water and salt until salt is dissolved.
2. If you are planning to brine for over 45 minutes, stir in the garlic granules (otherwise the flavor won’t penetrate).
3. Add the chicken thighs. Make sure they’re all submerged. If not, use a narrower bowl or a zipper bag, or mix up additional brine solution.
4. If brining chicken for more than 30 minutes, transfer brine and chicken to refrigerator. If brining for under 30 minutes, leave on counter.
5. Allow chicken to sit in brine for 15 minutes to 2 hours. See chart above to determine optimum time. My preference is 1 hour.
6. Remove chicken from brine. Discard brine. Pat chicken dry with paper towels.
7. Cook chicken immediately, or refrigerate covered for 3 days, or wrap well for the freezer and freeze for up to 2 months, and then cook.

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