How would I add heat to a brine? I am interested in making roast chicken with a bit of a kick. I'm thinking about adding heat to the brine, but I'm not sure what the best way of doing that would be.

How would brine work with hot peppers?
Hot peppers won't work with brine, as brine is water-based and capsaicin (the pepper hotness) is not soluble in water. You would need an oil-based marinade to pass the 'heat'.