Start by adding warm water to a large pot (big enough for about a gallon of water and still big enough to leave room for the raw meat once it's placed in, and you want "warm" water so the brown sugar will dissolve. You don't want "hot" water or it will begin cooking the chicken.)
Next, pour in brown sugar, salt, and minced garlic, and stir to dissolve sugar and salt.
Add in white onions.
Place chicken in brine, and cover pot with lid, aluminum foil or plastic wrap and place the pot with the chicken and brine in the refrigerator and let it marinate in the brine (see recipe notes and post for tips and time length depending on type of chicken).
Notes
Can you brine chicken too long?
Yes. You can, because it can make it too salty if your brine has a lot of salt in it (as most do) and the texture of the chicken can become mushy if it sits in it for too long.
How long do you brine chicken?
Timing can depend on the type of chicken and how long to brine it. For instance, a chicken breast may not need as long to brine as a whole chicken. A good gauge to go by is: - 2 hours for skinless chicken breasts - 4 hours for bone-in chicken - 8 hours to 24 hours for a whole, roaster chicken