First tenderize the chicken by soaking it in a brine solution (1⁄2 cup sugar, ½ cup salt, 3L warm water) for 12 hours. This also prevents the chicken from drying out while cooking. After soaking, remove chicken and let it air dry. Wrap each piece of chicken in a slice of bacon secured with metal skewers or soaked bamboo skewers. Season with salt and pepper. Cook chicken on BBQ at medium heat, turning and basting with maple syrup. Chicken is cooked when a food thermometer stuck in its thickest part reads 165°F. (To prevent burning the chicken, you can cook it in a foil dish on the BBQ.)