It's definitely not critical for consistency; for boneless poultry, a coating of oil and a relatively quick cook on a very hot grill or grill pan gets fantastic

It's definitely not critical for consistency; for boneless poultry, a coating of oil and a relatively quick cook on a very hot grill or grill pan gets fantastic results. Pounding it out to even thickness first is important for breasts or other cuts that normally vary in thickness, but thighs work phenomenally well with this method. Brining is by no means necessary, but man, it sure can be great. It's just a matter of figuring out what your options are as far as cooking methods based on what it is you want to make.