Beer Brined Chicken with Thyme

I normally brine my chicken in water, brown sugar, bay leaves, kosher salt and peppercorns.  Here is a different take.  Sounds good to me:))  Serves 4.  Timing depends on how you intend to cook it.  Here it's roasted but just as easy to cook on the grill.

• 4 12-ounce cans lager beer
• 1 cup kosher salt
• 3/4 cup light-brown sugar
• Small handful of thyme sprigs
• 5 bay leaves
• 1 tablespoon cracked black pepper
• 6 cups ice
• 1 3-pound chicken, separated into legs, breast, and wings (all on the bone)

Preparation

In a large pot, combine beer, salt, brown sugar, thyme, bay leaves, and pepper and bring to a simmer. Stir to dissolve salt and sugar, then remove from heat.

Transfer brine to a large bowl or another large pot and stir in ice to quickly lower the brine's temperature. Immerse the chicken in the brine, cover, and refrigerate for 4 hours.

Preheat oven to 400°F. Remove chicken from brine and pat dry. Heat a grill or grill pan over medium-high heat and grill until browned, 3 to 5 minutes per side. Transfer to oven to finish cooking until internal temperature reaches 165°F, about 20 minutes more. Cut the breast in half; separate the leg from the thigh, and serve.