Caveman Cuisine: Hot Legs

DEFCON 1 drumsticks.


5 chicken drums
2 tbsp butter
2 tbsp coconut butter
1 tbsp coconut oil
15 fresh habaneros
Sea salt
2 tbsp fresh lime juice
2 cloves garlic
2-3 chunks carrot
1-2 tbsp distilled vinegar
1lb jewel sweet potatoes
Optional: Simple Salad


Step 1: Harvest Habaneros

Pick up some fresh habaneros (or grow your own) and toss them in the food processor with a pinch of sea salt, lime juice, vinegar, carrots, and garlic.  Be careful to not get any of this into your eyes (wash your hands!) and don't even try to smell it.  Yes, it's that hot.

Step 2: Slice and dice

Slice your sweet potatoes and coat them with coconut oil.  Season with sea salt and black pepper.  Put the potatoes on a foil lined pan and put in 350 degree oven.  Let them cook, turning from time to time, for ~45 minutes or until browned and soft.

Step 3: Grease up your legs

Coat the chicken legs with butter and coconut butter.  Season with sea salt and black pepper.  Place the legs on a foil lined pan, and fold the foil over to cover.  Cook the legs along with the sweet potatoes (for ~45 min).    Uncover the legs and cook at 400 degrees for 15 additional minutes.

Step 4: Dig in

Serve with a Simple Salad and be sure to have your favorite beverage handy!
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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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  1. Yikes, sounds too spicy for me, but I might try it without the habanero sauce. Thanks for the recipe!