Clean the chicken, pour the lemon juice over it, season with onion & garlic powder(optional) salt and seasoning powder(optional) you can replace it with black pepper, mix and set aside. I recommend you slashed the chicken once if you’re not marinating overnight to allow the seasoning to get penetrate but it’s totally optional.
Heat the grill, clean, and brush with oil place the chicken and grill for about 20 minutes or more, flipping as it cooks until the chicken is cooked and the internal temperature reads 165 degrees F, or poke with a knife and if the juice runs clear it’s done.
Turn the chicken around while grilling but make sure you allow it to cook for about 3 minutes before you start flipping to avoid sticking to the grill. While grilling you can baste the chicken with the leftover sauce.
Boil the remaining jerk marinade (if you have leftover) in a pan and serve with a dash of ketchup.