Preheat grill to medium high heat. In skillet over medium heat add garlic and cook until golden, 7 minutes. Discard skins. Using food processor, combine 1 clove garlic, mint, almonds, and 3 T olive oil. season with salt.
Using fingers, spread the pesto under the skin of each chicken thigh. Season the thighs with salt and pepper. Grill, turning once until chicken is cooked through about 35 minutes.
In small bowl, masht he remaining 2 cloves garlic with 1/8 teaspoon salt; stir in the remaining 1 T olive oil. Brush the garlic mix onto the bread slices and grill garlic side down until toasted. Serve each thigh on a piece of toast.
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|Serving Size: 1 Serving (178g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 364 (73%)|
|Amt Per Serving||% DV|
|Total Fat 40.5g||54 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 23.2g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 95.8mg||29 %|
|Sodium 140.1mg||5 %|
|Potassium 464.7mg||12 %|
|Total Carbohydrate 9.8g||3 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 6.1g|
|Protein 25.2g||36 %|
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Calories per serving: 498
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