Chicken Free Caribbean Jerk-Style Compound Butter
Bold, fragrant, and packed with island heat, this compound butter brings the soul of Caribbean jerk seasoning into a silky, spreadable form. Scotch bonnet pepper delivers genuine fire, while allspice, cinnamon, nutmeg, and smoked paprika layer in that deep, aromatic warmth that makes jerk cooking so irresistible. Fresh ginger, lime zest, and a touch of maple syrup round everything out with brightness and just a whisper of sweetness. The whole thing comes together in one bowl with a fork — no special equipment needed beyond a little plastic wrap and an hour in the fridge. Once it's chilled and sliced into rounds, it melts beautifully over hot grilled fish, roasted vegetables, or anything else coming off the heat. It's the kind of finishing touch that makes a simple weeknight dinner taste like something you'd order at a restaurant. Make a log, stash it in the freezer, and you're always one slice away from something spectacular.
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Learn more →Ingredients
8 servings
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 3 tbsp scallion greens, finely sliced (green tops only)
- 1 tsp fresh scotch bonnet or habanero pepper, seeded and minced
- 1 tsp fresh ginger, finely grated
- 1 tsp lime zest (from about 1 lime)
- 1 tsp fresh lime juice
- 1 tsp maple syrup
- ¾ tsp ground allspice
- ½ tsp ground cinnamon
- ½ tsp dried thyme
- ¼ tsp ground black pepper
- ¼ tsp ground nutmeg
- ¼ tsp smoked paprika
- ¼ tsp fine salt
- 1 tbsp fresh cilantro, finely chopped (optional)
Instructions
- 1
In a medium mixing bowl, combine the softened butter, scallion greens, scotch bonnet pepper, ginger, lime zest, lime juice, and maple syrup. Beat with a fork or hand mixer until the ingredients are evenly distributed throughout the butter.
- 2
Add the allspice, cinnamon, thyme, black pepper, nutmeg, smoked paprika, and salt. Beat again until the spices are fully incorporated and the butter is uniform in color with no dry pockets of spice visible. Fold in the cilantro, if using.
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