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cornelius_blackfoot
@Aroogah
Well brining adds water so it works well for things like chicken breasts which are prone to drying out. Bone-in thighs already have lots of fat and connective tissue which will release moisture when cooked. Brining may not add all that much to the party.
Chritopher Kimble is my go to for this stuff. Apologies for proper measuring units - legacy cultural imperialism.
1.5 quarts cold water
3 Tablespoons table salt
3 Tablespoons sugar (optional)
That will do 6 chicken breasts (for reference).
For times, I only do breasts for 20 minutes tops. For thighs my guess would be no more than 45 mins-hour brining - otherwise it will go too salty and kill the texture.
Marinades are a different beast.
For thighs I have used this in the past
https://smittenkitchen.com/2012/01/buttermilk-roast-chicken/
Very tasty but 1) it's a 2 day marinade and 2) roasted so may not work for you this weekend.