Combine all brine ingredients into a saucepan and boil for 10 minutes, or until dissolved.
Remove saucepan from heat and let cool completely. (It can be placed in refrigerator or freezer for faster cool down)
Once the brine has cooled pour it into a food safe bag with chicken thighs, seal and refrigerate for two hours.
Remove the chicken from the brine after two hours and pat dry.
Heat oil in a skillet and add chicken thighs, skin side down, and sear on medium high heat for roughly 8 minutes, or until skin has crisped and browned.
Place chicken, skin side up on baking sheet, or oven safe skillet drained of oil, and bake in preheated 450 degree oven for ~10-15 minutes, or until internal temperature reaches 165 degrees.
Let meat rest for 5 minutes while it cools, and serve.