Cup of Yum
1. In a very large stockpot add the water, brown sugar, kosher salt (do not use table salt), molasses, low sodium soy sauce, garlic, and cayenne pepper.
2. Bring to a boil on high heat.
3. Stir well until sugar and salt have dissolved.
4. Turn off heat and let cool naturally until water is at room temperature.
5. Add chicken to the pot and cover.
6. Refrigerate for a minimum of 4 hours, up to 8 hours.

To Cook:

1. Preheat the oven to 400 degrees.
2. Remove chicken from brine and rinse under a very slow stream of water (sanitize your sink after rinsing).
3. Dry the chicken gently with paper towels.
4. Place into baking pan and cook for 35-40 minutes until chicken is cooked through to 165 degrees at its thickest point.