Can we talk about why nobody scores their chicken before grilling

I was at my buddy Dave's place in Portland last month for a cookout and he tossed four chicken breasts straight on the grill, no cuts, no nothing. I asked if he was gonna score them and he looked at me like I asked him to do a handstand. Here's the thing, I started scoring my chicken about two years ago after a cook at a diner told me it lets the marinade get inside instead of just sitting on top. You take a paring knife and make three or four shallow cuts across each piece, maybe a half inch deep, and that's it. The meat cooks faster, the flavor goes all the way through, and you don't get that dry bland center that makes you drown it in sauce. I tested it side by side that day, one scored, one not, same rub, same grill, and Dave admitted the scored one won. Now I want to know, does anybody else do this or did I just get lucky with my setup?