The Fourth of July on the East End usually demands a predictable repertoire: charcoal smoke, potato salad, and the same bottled barbecue sauce that’s been sitting in the pantry since last summer. But this year, it is time to retire the cloying, sugary glaze in favor of something with a little more local grit.
Chef Peter Ambrose knows exactly how to make that pivot. His culinary journey began back in 1984 at The Seafood Shop in Wainscott, where he developed a foundational appreciation for the freshest seafood, local produce, and the unmatched quality of Eastern Long Island’s pantry. Since then, he has built an entire career on the art of the Hamptons backyard gathering, and his “Bonac Burn” jerk sauce is the bottled legacy of those decades spent mastering the flame.
Chef Ambrose is no stranger to the at-home barbecuing and cooking scene, initially working at Wainscott’s beloved Seafood Shop. (Left photo courtesy of Pete’s Endless Summer; right photo by Doug Young)
The label itself highlights the sauce’s origins: “I wanted to create a sauce that would carry that punch of the best chicken I ever ate while visiting Jamaica back in 1980.” Ambrose recounts that the mission was always about bottling that singular, tangy heat to elevate the home cook’s favorite staples.
Marinating chicken in the Bonac Burn is a much-needed palate wake-up call. The Scotch bonnet peppers provide a persistent, creeping heat, while the blend of traditional jerk spices offers an aromatic complexity that generic store-bought sauces lack. When that marinade hits the searing heat of a July grill, the sugars caramelize into a deep, charred mahogany crust that locks in the breast meat’s moisture. It is a bold, unapologetic departure from the typical Independence Day spread, turning a standard piece of poultry into something that actually demands attention.
Slice it thin for a sandwich under a bright cabbage slaw to tame the flame, or serve it simply over a bed of jasmine rice. Either way, this punchy, jerk-infused alternative is exactly how you fuel a firecracker of a weekend.
To find Ambrose’s Endless Summer products at a Hamptons grocery store near you, click here.
Tips for the Home Cook
- Watch the Sugar: Because this sauce packs a punch of flavor, it likely contains sugars that love to char. Keep a close eye on the grill. If you see it getting too dark before the center of the chicken is cooked through, slide the breasts over to the indirect-heat zone to finish cooking.
- Pro-Tip: If you’re making sandwiches, keep the toppings simple. A quick slaw of shredded cabbage, lime, and a touch of salt cuts through the jerk marinade’s spice perfectly without competing with its flavor.
- Shrimp Swap: This marinade is also wonderful on shrimp; skewer and grill, and serve as a pre-fireworks app!
Bonac Burn Jerk Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup Endless Summer Bonac Burn jerk sauce
- 2 tbsp neutral oil (like grapeseed or avocado)
- 1 tbsp fresh lime juice
- fresh cilantro, chopped (optional, for garnish)
- cooked jasmine rice or sturdy ciabatta rolls (optional, for serving)
Directions
- Marinade: In a shallow dish or zip-top bag, combine the Bonac Burn jerk sauce with the oil and lime juice. Whisk until emulsified.
- Marinate: Add the chicken breasts to the mixture, turning to ensure they’re fully coated. Let them rest in the refrigerator for at least 2 hours, though 4 hours is better. If you’re pushing it, even 30 minutes at room temperature will coax the flavor in.
- Fire Up: Get your grill screaming hot. You want clean, direct heat to sear the sugars in the jerk sauce without turning the whole thing into a carbonized mess.
- Grill: Place the chicken over direct flame. Cook for 6–7 minutes per side. Use a meat thermometer—pull them off the grill when they hit 160°F; the carry-over heat will do the rest.
- Rest & Serve: Let the chicken rest for 5 minutes before slicing. Serve it sliced over a bed of jasmine rice to soak up the drippings, or slap a breast onto a toasted ciabatta roll.
