Here is the basic chicken brine I use.
1 gallon warm water
3/4 cup kosher salt
2/3 cup sugar
3/4 cup soy sauce
1/4 cup olive oil
Mix together in a large container until salt and sugar dissolve.
Place chicken in brine, place in fridge covered 2 hours for skinless breasts, 4 hours for bone in pieces, and 4 hours to over night for whole chickens. Rinse brine and pat dry before grilling.
I really like Plowboys Yard Bird for a commercial rub, but have found I like this homemade recipe as well, if not better.
Chicken Rub
4 tablespoons Kosher Salt
1 tablespoon black pepper
1 tablespoon garlic powder
1/2 teaspoon cayenne pepper
2 tablespoons brown sugar
3 tablespoons paprika
1 tablespoon chili powder
Oh, and if you can swing it, the Maverick ET-732 or 733 is great. I don't use them for chicken on the kettle anymore, but use them for pork butts and other large cuts.