Jan's rub has been popular for a number of years on ribs, brisket, pork shoulder, etc.
If your roasting the chicken (high heat, but indirect), It'd probably be fine, but for direct grilling I think it would burn because of the sugar.
Here's a rub I developed which seems to be a crowd pleaser (I do a couple large chicken cooks every year 50 - 100 people)
For each pound of chicken:
Paprika 1.5 tsp
Baking Powder 0.25 tsp
Garlic Powder 0.25 tsp
Black Pepper (Fine) 0.25 tsp
Salt 0.25 tsp
Rubbed Sage 0.25 tsp
FYI - KyNola, a member here, and his wife, Jan, are who developed the Jan's Rub recipe.