I think it's pointless to marinate a chicken. They cook for what, an hour or a little more? The point of brining is to keep the meat tender while you roast it for a longish time.
That said, my take on all of this is that people complained for years about dry turkeys simply because they cooked them for too long. My mother taught me that you should roast the bird at 350 for twenty minutes a pound. Then she'd be worried that it wasn't done, and give it another half hour or so. By then it WAS dry.
Word today is to cook your turkey till it has an internal temperature of 160 degrees. Then it has to stand for 20 minutes, and during that time the temperature will rise another five degrees, and the juices will be reabsorbed.
I remember my mother and grandmother getting up really early so they could cook the turkey for four or five hours. SHEESH!! That's just not necessary. My turkeys are always moist and tasty. Ain't rocket science.
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