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found an article after I asked for help, which suggests 10oz of salt to 1 gallon/3.78 ltrs of water, and you're to brine for an hour per pound/450g, so I'm not going to need that much, so I reckon about a litre of water to 70g of salt, and brine the thighs for about 4 hours, maybe less depending on the weight, going to be using common table salt, more of it, and it's cheaper...
cornelius_blackfoot
Aroogah
Pretty much what chevron boy said - brine for too long and you ruin the fibres of the meat and you end up with a mushy texture.
Harass me by text tonight and I'll send you what I use.
What kind of salt are you using? Table or flaky Sea Salt? They have different densities and that impacts quantities for your brine.