[THE ELECTRIC KITCHEN]

HECO Broiler chicken halves take on the flavor of tequila.

Tequila gives chicken
dishes some bite

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"The Electric Kitchen" airing in August features chef Sky Ogata of Big City Diner with "Sandwich, Salads and Sides."

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8 p.m. Monday, 5 p.m. Tuesday and 6 p.m. Thursday on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursday on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Monday and 5:30 p.m. Wednesday on Na Leo o Hawaii Channel 55 in Hilo and Kona.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Tequila-Lime Baked Chicken

2 whole (2-pound size) broiler chickens, split into halves
>> Tequila-Lime Marinade:
2 tablespoons lime juice
2 cups salad oil
2 teaspoons EACH dried thyme, oregano and basil leaves
1 teaspoon pepper
2 teaspoons seasoned salt
1 tablespoon tequila
2 tablespoons minced garlic

For marinade, put lime juice in a bowl or blender; slowly whisk or blend in oil. Add remaining ingredients, and mix well.

Pour marinade over chicken and marinate in refrigerator several hours or overnight.

Preheat oven to 300 degrees. Bake chicken 30 to 40 minutes or until done. Serves 4.

Monterey Chicken Sandwich

4 boneless chicken breast halves, 6 ounces each
1 cup Tequila Lime marinade (see previous recipe)
1/2 cup barbecue sauce
4 slices roasted red pepper (see note)
1/2 cup caramelized onion rings (see note)
8 slices jack cheese
4 potato roll buns
Lettuce leaves, tomato slices, red onion slices

Marinate chicken in marinade several hours in refrigerator.

In a skillet, cook chicken with barbecue sauce. Top each breast with pepper, onion and cheese. Cover skillet and cook until cheese is melted. Place in buns with lettuce, tomato and onion. Makes 4 sandwiches.

Notes: Roast whole red peppers in a 400 degree oven, turning every 5 minutes, for 20 minutes, or until puffy and dark. Cool, then peel, halve and remove seeds.

To caramelize onions, cook 1/4-inch slices with oil or butter in a heavy skillet, stirring frequently, 20 to 30 minutes, or until caramel-colored.

Nutritional information unavailable.

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