To Bone or not to Bone??

This past weekend at New Hampshire's Rockin' Ribfest the contest organizer had ordered 7x7 turn-in boxes instead of 9x9's. We had to basically miniturize our chicken thighs just to make them a reasonable size for the container. In doing so we had to de-bone the chicken, something we would never normally do. (I think the flavors from the bone add to the taste) Surprisingly the de-boned chicken still pulled a 6th place spot.

I was just curious what kind of results some of you have had with bone-out vs. bone-in??

Thanks!