Rice Free Caribbean Jerk-Style Compound Butter
This compound butter is a flavor bomb — smoky, spicy, citrusy, and just a little sweet all at once. Scotch bonnet pepper brings genuine Caribbean heat, while allspice, cinnamon, nutmeg, and smoked paprika layer in that signature jerk warmth that makes everything it touches taste deeply seasoned. Fresh ginger, lime zest, and a touch of maple syrup round out the heat with brightness and a subtle sweetness that keeps the whole thing balanced. The technique is simple: beat everything into softened butter, roll it into a log, and let the fridge do the rest. When you slice a round onto hot grilled chicken, fish, or roasted vegetables, it melts into a glossy, aromatic sauce right on the plate. Since it's built entirely from butter, fresh aromatics, and spices, there's no grain or starch in sight — making it a naturally easy fit for anyone avoiding rice or rice-based ingredients. Make a double batch and keep one log in the freezer; you'll want this on hand every time you fire up the grill.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!