Put 3 cups water into a saucepan, bring to a boil and remove from stove. Add tea bags and let steep for 10 minutes. Remove tea bags.

To the saucepan with the tea, add brown sugar and kosher salt. Stir until dissolved. Add garlic cloves, lime wedges, whole black peppercorns, and fresh thyme. Let this mixture come to room temperature (add a few ice cubes if needed).

Place chicken in a shallow dish or gallon size baggie. Pour the sweet tea brine over top of the chicken. Set in the fridge for at least 24 hours.

After the chicken has brined for 24 hours, remove from the brine and discard the brine. Pat chicken dry and place in a 9x13 dish or a baking sheet.

If desired, sprinkle with a small amount of season salt and pepper, or if you prefer, no seasoning at all. Bake at 425 degrees for 40-50 minutes (split chicken breasts may take 50 minutes, thighs or legs may only take 40 minutes).