I had every intent of taking pictures but ran short of time and temperament, as it was the end to a long day.
Quite by accident, I ran a barbecue test between cooking the bone-in chicken breast with and without the skin. I had accidentally picked up one package of skinless bone-in chicken breast and one package of skinless. There was no doubt the breast with the skin were juicer but the skinless breast had a much better flavor that ran deeper into the meat.
Randy