Shixa, morning.... Someone left the door unlocked.... I noticed you had concerns about stuff getting too salty.... I have overcome that hurdle by using an equilibrium brining technique....
Let me explain.....
Brining in a zip bag works well.... weigh the meat..... assume you will add 2 cup of water to the bag for the brine...
For the example, the meat weighs 4#'s or 1800 grams... the water weighs 1# or 450 grams... 2250 grams total...
I like a 2% salt and 1% sugar brine.. additional spices, to your liking, can be added....
2% of 2250 = 45 grams and 1% is 23 grams... add the salt and sugar and dissolve in the water.. add any spices you like....
This goes into the zip bag and all goes into the refer in a bowl of some sorts for 3 days up to 10 days.. (probably 1-2 days for your boneless chicken)..... Flip the bag daily and massage... It will not get too salty.... as you try this brine technique, the amounts of salt and sugar can be adjusted for personal preference...
I even use this technique, at times, when curing meats.... The amount of cure #1 is based on the weight of the water and meat... 1.1 grams of cure #1 per pound give ~ 150 Ppm nitrite when the cure has 6.25% nitrite...
The length of time to cure is based on meat thickness ... Brining from both sides of the meat, (no skin), a 2" thick piece will take about 8-10 days.... It needs enough time for equilibrium of all the chemicals... then a 2-3 day rest in the refer also helps....
If you need to heat your brining solution to extract flavors etc..... Cool the brine to room temp before adding the cure... the cure breaks down, or something like that, somewhere above 120 deg. F..... I've not been able to find out exactly what happens to it but, many experts have had that note in their recipes...
Thanks for letting me into your room, as I kick the door down..... Later..... Dave