Start with 1 cup boiling water and add you salt stir until you see it starting to dissolve.
The add all the other ingredients, finishing with the cold water. Be sure that the mixture is cold at this point. If it isn't, set it in the fridge for a bit. You just don't want to add hot or warm brine to chicken that you will then put in the fridge again. It all has to be cool.
Once your brine has cooled add it to your chicken in a glass dish. Cover and set the glass dish in your fridge until ready to cook.
I like to brine bone-in chicken from 24 to 48 hours. Boneless chicken 4-12 hours, (especially if it is a thin breast or tenders). Basically, the thinner your cut the less brining time.
Once you are ready to cook remove chicken from the brine, pat dry with paper towels, and be sure to remove all peppercorns (they're not so fun to bite down on).
Cook the chicken according to the recipe instructions. Note: Do not season the chicken with additional salt as the brine already seasoned the chicken for you through and through.
For my favorite way to cook up Chicken thighs check out my recipe on those...link in notes.