1/4 cup brown sugar
2 Tbsp sweet (Spanish) paprika
1 1/2 Tbsp Kosher salt
1 Tbsp onion powder
1 1/2 tsp garlic powder
2 tsp EACH chili powder and lemon pepper
1 tsp ground sage
1/2 tsp EACH ground basil, ground rosemary and cayenne
Stir all the ingredients together until well mixed. Shake or spoon on just enough rub to coat all the chicken. Rub it in and let stand for no longer than 30 minutes at room temperature (or refrigerate overnight) before cooking.
Extra rub that has not come in contact with raw chicken can be stored in a glass jar for up to 3 months.
Try this on Spatchcocked Chicken