I have seen many versions of butterflied chicken that are grilled. The Kitchen Cookie however, shared a recipe that is baked instead of grilled. Also, instead of referring to this method of cutting the chicken as butterflying, it is called "spatchcocking". I did not use her recipe (although it looks amazing and I will probably be making it in the future) but did use her idea for baking instead of grilling. Instead I used a cajun rub that my friend Mamie over at Chewin' The Fat In The Kitchen made and gave me a sample of. It is GOOD stuff! The chicken turned out moist and had lots of flavor.
whole chicken, 3-5 lbs
cajun seasoning/rub or whatever your favorite seasonings are
First you need to remove the backbone from the chicken.