In medium mixing bowl, whisk together the vegetable oil, sugar, thyme, salt, allspice, paprika, garlic powder, onion powder, cayenne, ginger, cloves, cinnamon and black pepper until a paste forms.

Preheat the oven to 400°F and arrange racks so that you can fit a baking sheet on each in the lower third and middle of the oven. Line two large baking sheets with aluminum foil or parchment paper. Set aside.

Store jerk chicken in the refrigerator in an airtight container or ziploc bag for up to 3 days after baking.