Short cure, any difference?

I definitely will. Just kinda wondering what to expect. Was wanting the full on hammy treatment but like I said the timing changed.

The chicken ended up staying in the curing brine for right about 6 hours and the results were kind of interesting. It definitely tasted cured. The texture was not quite as firm and hammy as some I've done in the past, but to me that was a good thing. It was very tender and juicy, and I'd say about one third less "hammy" than ones I've brined for multiple days.
For the record, this was cooked in the oven since we got stuck working later than planned. Temp was 300°. Took them to 155°-160°, then I put them under the broiler until I had a little char on the skin. Whole process was a little over an hour.
So there you go. Turns out even a short soak in a curing brine makes a pretty significant difference. Might even be able to do it within the timeframe of a competition.