LIME-GARLIC MARINADE

2 to 21/2 pounds of meat (choose from 3/4-inch-thick pork loin chops, bone-in or boneless; pork tenderloin, cut into 3/4-inch slices; or skinless, boneless chicken breasts or thighs)

1/2 cup chicken broth

1/3 cup lime juice

2 tablespoons olive oil or

cooking oil

1 tablespoon brown sugar

3 cloves garlic, finely chopped

1/4 teaspoon dried red-pepper flakes

1/2 teaspoon dried mint, crushed

(optional)

1. Place meat in a plastic bag set into a shallow dish.

2. For marinade: Combine chicken broth, lime juice, olive oil, brown sugar, garlic and dried pepper flakes. If you like, add crushed mint. Pour over the meat. Seal bag.

3. Marinate in the refrigerator for 6 to 24 hours. Turn the bag occasionally.

4. Remove meat from the bag, reserving the marinade.

5. Grill pork chops or tenderloin slices on an uncovered grill directly over medium-hot coals for 8 to 10 minutes for medium, turning halfway through grilling time. Brush with reserved marinade up to the last 5 minutes of cooking time. Grill chicken on an uncovered grill directly over medium coals for 12 to 15 minutes or till tender and no longer pink inside, turning once. Brush occasionally with marinade up to the last 5 minutes of cooking time.

6. Serve pork chops, tenderloins and chicken immediately. Makes 4 servings.

Note: To test for medium and medium-hot heat, you should be able to hold your hand over the heat at food height for 4 seconds for medium and 3 seconds for medium-hot before having to pull away.