It can be brined overnight then removed in the morning, rinsed and patted dry, then placed on a rack over a pan, uncovered in the fridge for the day.
If doing a high heat cook and skin texture is a concern, you could brine for a shorter period, removing the chicken tonight and air drying all night tonight and during the day tomorrow.
A longer brine is often better if the effort is also to get flavor into the flesh. Garlic alone can transfer a bit better during shorter time than, say, flavors from herbs or juice(s). Your call there.