I have been brining chicken and other poultry in a salt and sugar mix for several years.  I first add course Kosher salt and sugar into a few quarts of water and then heat it until boiling.  I stir until it is dissolved and then cool it to room temperature.  I add the chicken and the brine into a gallon zip-lock bag and store it in the fridge over night.  It REALLY adds flavor the what could otherwise be a bland tasting meat.