Take chicken out of fridge about an hour before grilling.
Once chicken has been out for an hour, turn barbecue on to high heat.
While your barbecue is preheating, begin preparing the herb rub.
In a mortar and pestle, add thyme leaves from 5-7 sprigs, parsley, lemon balm, chives, lemon zest, 4 cloves of chopped garlic, a couple pinches of coarse salt, and a few pinches of freshly ground pepper.
Grind with pestle until herbs begin to combine, then add olive oil, continuing to grind until herbs have broken down into a paste.
Add additional herbs to taste.
Rub your chicken with salt and pepper, then rub with herb mixture.
Drink half of your can of beer/soda, then place a couple sprigs of thyme into it, along with two cloves of mashed garlic into the can.
Place the chicken onto the can, on a barbecue safe baking tray, then place on the barbecue off heat. In my case, I ran the two side burners of my barbecue on medium-high heat, and placed the chicken in the middle of the barbecue with the middle burner turned off.
Barbecue until chicken breast reaches 165F and thigh registers 180F. The chicken will take about 15 minutes per pound.
Once chicken has finished, get someone to hold the can with tongs, and using oven gloves, pull the chicken off the can.
Allow to rest 10-15 minutes.
While chicken is resting, chop up a handful of fresh parsley and chives, combining and sprinkling over the chicken. Grate more lemon zest over the chicken.
Slice, serve and enjoy!