The volume of water calculated so that the legs were fully immersed in solidad. I took 2 liters of water and high not wide saucepan. The amount of ingredients corresponds to a given amount of water. Prepare solidad: for this mix all the dry ingredients, add small amount of water from the total volume and all is well mix up to completely dissolve the salt and sugar. Next, add the remaining water and stir again.

Chilled chicken legs put in a pan and pour the prepared colindam. Cover and remove pan with the legs in the refrigerator for at least 12 hours. I have prepared so legs in the evening. The plan was in the morning to go on a picnic, but alas! Hoping that the weather is "senses", I waited a day. More to keep the legs in solinge no sense, they'd be salty and I decided to cook a dish at home, using the grill pan and the oven. I will try to describe the process in two ways:home cooking and the way I see it cooked on the grill.

Remove legs from the pan, allow excess fluid to drain. Put chicken legs in the package for marinating from Forester, add the dry seasoning grill from the Forester. I added seasoning at the rate of 1 tablespoon per 1 chicken. In the same package add 2 tablespoons of vegetable oil.

Close the package and massage movements rubbed into chicken marinade. Vegetable oil will help the marinade adhere well to the meat.

With one orange, remove zest and squeeze juice.

A package of chicken legs add orange zest and 2-3 tablespoons of orange juice. Close the package, shake, whatever, juice and zest is evenly distributed and meat. Remove the package of chicken legs in the fridge for 1 hour. During this time of legs soaked in flavors and aromas from the marinade Forester and orange.

The grill pan (gas stove) warmed for a few minutes, that she would burn ( or prepare the coals in the grill). In the bag with the marinade I added vegetable oil, so the pan additional oil I do not smear. With legs off the pieces from the marinade and orange peel and spread the meat skin down on a hot grill pan (or on the hottest part of the grill). When grilling chicken legs on the grill, I soaked in the water chips Forester for podkoptit meat and would have scattered it on the coals under the hams.

Fry several minutes until Golden brown, then turn over the legs and Aromanian on the other side. In parallel with this process, I heated the oven at t 210 degrees.

The second remaining orange cut into slices thickness of about 0.5 cm. coat the baking Pan with baking paper and lay out slices of orange in a single layer. Oranges spread reddened legs. Put it into the preheated oven for 30-40 minutes (or until tender). In the case of a charcoal grill: spread out two layers of foil, on foil lay slices of orange on top of browned chicken. Foil tightly wrap, making a seam on top that wouldn't leak juices. Spread prepared "envelope" of foil on side of grill with a little heat and thus bake 30-40 minutes or until tender.

For 5-10 minutes until cooked chicken mix in a small bowl Narsharab sauce with 1 tablespoon of vegetable oil. Remove the pan from the oven (or reveal the "envelope" of foil), generously grease ham glaze Narsharab and bake until the formation of a glossy crust.