I have no issues with skinless chicken. In fact I can get more flavor onto and into the meat where I want it. The flavor is very even too. However without skin, losing moisture is a battle, especially with breasts and it's even harder with boneless-skinless breasts.

One of the rules of thirdeye is to brine all poultry white meat. It will keep it moist, carry in some flavor and best of all broaden your window for doneness. (In other words, you can slightly overcook brined chicken and they are still good).

Here is a link to my cookin' site. Check out skinless chicken page (which contains my favorite chicken brine) and also the brining page for some additional information.