Place in a food processor or blender lime juice, brown sugar, salt, soy, parsley, cilantro, habanero, ginger, garlic, green onion, and half a cup of jerk seasoning. Puree this mixture.
Pour this over the chicken cover and marinade overnight in refrigerator.
Now remove chicken from marinade and place on sheet pan uncovered in refrigerator for 1-2 hours to dry skin which will help it get crispy on the grill.
Remove chicken and season with remaining jerk seasoning. Cook on grill over medium heat for 30-35 minutes turning chicken periodically.
Once chicken has reached an internal temperature of 165-degrees remove from heat allow to rest for 10 minutes and enjoy.
