Combine the oil, garlic, lemon slices, salt, sugar and lemon juice.
Tie or skewer the herbal bouquet garnis to the bone side of the birds
Marinate the chicken halves in the oil mixture for 24 hours.
Remove birds from marinade and stuff each half bird under the skin with a slice of ham and a large spoonful of the cheese.
Grill the birds over medium indirect heat for 25 minutes until cooked through.
During the last 5 minutes of cooking cover the birds with some of the lemon slices from the marinade.
Brush birds with a lemon juice-herb-garlic-olive oil slurry that you make up with left over recipe ingredients.