Oats Free Caribbean Jerk-Style Compound Butter
This compound butter is a bold, fragrant way to bring Caribbean heat and warmth to almost anything coming off the grill or out of the oven. Softened butter gets loaded with scotch bonnet or habanero pepper, fresh ginger, lime zest, and a warm chorus of allspice, cinnamon, nutmeg, and smoked paprika — the kind of flavor combination that makes a simple piece of chicken taste like a serious event. A touch of maple syrup rounds out the heat with just enough sweetness, while dried thyme keeps things grounded and savory. The whole thing comes together in one bowl, rolls up into a tidy log, and chills in the fridge until you're ready to slice and serve. Every single ingredient here is naturally free of oats and oat-derived additives, so there's no label-scanning or substitution stress involved — just real, whole spices and fresh aromatics doing all the work. Drop a round onto hot grilled fish, roasted vegetables, or jerk-spiced chicken and watch it melt into something absolutely irresistible. Make a double batch and keep one log in the freezer — you'll be glad you did.
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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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