The biggest thing that makes chicken skin rubbery is simply unrendered fat. If you get rid of the fat by scraping, well, problem solved, but it sucks to do it. You could also just get rid of the skin but it really helps to maintain juices and flavor and texture, so no one does that. This is why frying chicken makes such nice skin, because nothing melts out fat like direct contact with hot oil.
I agree with just poking the skin all over, also trimming and big globs of fat that are really in excess. The only time I have real issues with skin is doing whole birds, in the joints like around the legs or wings, since these don't get much exposure to heat.