[Leeper]

In the last 4 years of judgeing I have only twice seen chicken turned in without the skin. I honestly would prefer it without the skin as most turn-ins have skin that is hurting them, but I think it is pretty difficult to keep a skinless chunk looking/tasting right for a box. Without the skin you might need to watch out on the amount of seasoning to use, it could be easy to overseason a skinless piece.