If you were only planning to use thighs, I would never buy leg quarters. Too much labor....just buy bone in thighs, they're real cheap. I always trim them so they look as uniform as possible, and cook around 20 for a competition. That allows me the chance to pick the best and most uniform 6 or 8 for the box.
I trim the excess skin, but not too much. Otherwise it shrinks up too much during the cooking process.