Marking can be a tough call, if you make an X, that's marking but a circle is OK from what I'm seeing. If the chicken was arraigned to make a face that could have been called marking very easily, not something I would be willing to do as a cook. As a rep I may have to DQ after seeing it. Tough call sometimes.
Chicken skin can be done correctly, I turn breasts quite often. They have done very well for me, a number of first and top 5 finishes, even a 6th at the Royal Open against 365 turn-ins a few years ago. Jim McGrath is right if you can not get the skin tender or chrisp you are better off turning in skinless. Tip on chicken breasts don't allow the internal to get over 160º internal, I take it off the cooker at 157º. It will have tender skin and be very moist.