brining a chicken, then seasoning it for the grill

I just grilled two brined, spatchcocked chickens yesterday and have done many over the years. I never re-salt a bird (chicken, turkey, duck) that was brined because I have never thought that I needed to. The brine should not make the meat or skin taste salty but I assume re-salting would put the saltiness over the top. Others here may have more input. Good luck.

Leqve him be. Some people can't be helped.

The brine alone should not make the meat taste salty. Adding additional salt to the skin AFTER brining will likely be too much. Make sense?

I typically brine chicken for a couple of days in the fridge. One of those "life gets in the way" things. Only use about 1/3 cup of salt in the brine, along with other seasonings and a few quarts of water (2-3 quarts plus ice cubes to get the bribe to temp.)

Breasts or thighs. Always season with my favorite seasonings, and add teriyaki at the end on a few of the pieces for the kids. Never have a problem with it being salty.