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Prepare the seasonings. First, make the wet jerk marinade by combining all the ingredients for the marinade in a food processor and pulsing until combined. Set aside. Next, make the green seasoning by combining all the ingredients for the marinade in a food processor and pulsing until mixture forms a thick paste. Set aside. [NOTE: You'll have more green seasoning that you need for this recipe. Store any extra seasoning in the fridge, it will keep for about a week].
Prepare chicken by washing with lemon juice and removing excess skin. Season with adobo, habanero sauce (if you want extra spice), browning (for color), wet jerk marinade, and about 3 tbsp of wet green marinade. Use hands to ensure marinade and seasonings are evenly distributed throughout the chicken. Refrigerate for at least 1 hour, ideally overnight.
Preheat oven to 475 degrees. Remove chicken from fridge and bring to room temperature. Bake chicken for 30-35 minutes on each side in a cast iron pan until skin is caramelized and chicken is fully cooked.
Serve with additional wet marinade on top, if desired.