The key to the brine is patience and time. 

Use a gallon zip lock bag, place approx 2 pounds of chicked in the bag and make sure there is enough liquid to cover the meat (adding a little extra liquid is fine if needed). Close the bag (removing all the air), place the bag in a bowl and put the bowl in the back of the fridge to rest. Allow the chicken to brine for a minimum of 2 days ... I typically will go four or five days to get things really infused. While not absolutely necessary, taking the bag out and squishing things around to evenly distribute the spices every day or to is helpful.