‘Chicken skin tastes great on broiled, baked, BBQ, or rotisserie chicken, IF done enough so that it’s darkened and crispy.”
In order to do that, the fat beneath the skin must be rendered out. Competition BBQ pit masters will cook chicken thighs, but before they do, they remove the skins, scrape off the fat beneath it they put the skins back on the thighs. Supposedly, it gives you great “bite through” skin...mean you can bite through it without tearing off the whole skin.