Peteformation Fusion Peri Peri Chicken – Ayam Penyet Mat Salleh (Western Smashed Chicken)

Actually I was trying to make peri-peri chicken (origin South Africa) but I was too adventurous and ended up adding too much of our local ingredients in to it. It was a blessing in disguised and I accidentally stumbled upon a new recipe, a roasted chicken with new flavours. Anyway it still has a tinge of peri peri taste and aroma in it; something that is very hard for me to describe here! LOL!
The base ingredients of a peri peri chicken are oregano, paprika, lemon and bay leaves. Then you can add in other ingredients to tune it to your liking. For some extra heat, I used pre packed chilly powder. It looks like peri peri chicken, sounds like peri peri chicken but it is Peri Peri Ayam Penyet Mat Salleh! Ha ha ha!

Ingredients
Chicken, one whole, butterfly cut and press the back bone to flatten it
Oregano powder, 2 table spoons
Paprika, 1 teaspoon
Lemon juice from one lemon
Bay leaves, 2 pcs
Cumin, 1 teaspoon
Coriander, 1 teaspoon
Turmeric, ½ teaspoon
Chilly powder, 1 tablespoon
Brown Sugar to taste
Salt to taste
Honey, to glaze the chicken

Marinate the chicken overnight with all the ingredients. Let the fridge air dry up the chicken skin and it will be crispy. Heat up oven and roast the chicken at 180 Dec C for 1 hour or until it turned golden brown. Glaze the chicken with honey and continue roasting for around 5 to 10 minutes.