Add the Caribbean jerk chicken seasoning, vegetable oil, soy sauce, and apple cider vinegar to a small bowl. Stir until thoroughly combined.

Set aside 2 tablespoons of the marinade in a separate clean container. This portion will be used for basting later.

Place the chicken pieces in a large resealable food-safe bag or glass dish. Pour the remaining marinade over the chicken and turn the pieces until evenly coated.

Cover or seal and refrigerate for at least 30 minutes. For deeper flavor, allow the chicken to marinate longer in the refrigerator.

Preheat the grill to medium heat. Remove the chicken from the marinade and discard the marinade that has been in contact with the raw chicken.

Place the chicken on the grill and close the lid. Grill for approximately 30–40 minutes, turning occasionally so the pieces cook evenly.

During the final few minutes, brush the chicken with the clean reserved marinade. Continue grilling until the Caribbean Jerk Chicken is fully cooked and reaches a safe internal temperature of 165°F (74°C) at the thickest part, away from the bone.

Remove from the grill and let the chicken rest for about 5 minutes before serving.