Thanks everyone for your help along the way. Neil, thanks for posting the picture. The picture did turn out a bit red, but I think that the sauce might have turned out a bit towards the red side as well. I will correct this tonight.
On the other point of rubbery chicken skin. To overcome this has been difficult. When I work to get it crispy, the skin shrinks so much that it just looks like a weird patch on the chicken thigh.
Any thoughts on making the chicken crisp while keeping skin "shirnkage" to a minimum?
I also heard about turning it in without the skin. From a judging standpoint I don't recall ever getting a chicken thigh without the skin. I have seen other pieces turned in without the skin, such as the breast, but the thigh always has had the skin. It seems expected.