Here's a variation of one I conjured-up more than 2 years ago for yard birds, and we really liked it (reg & spicy versions), and it's all ingredients which most any kitchen would have in the spice cabinet:
1/2 Tbls Black Pepper, medium to fine ground
1/2 Tbls White Pepper powder (can be omitted and double the black pepper is desired)
1/2 Tbls Garlic, granulated
1 tsp Onion powder
2 Tbls Kosher Salt
1 tsp Sweet Basil Leaves, crushed or powdered
1 tsp Oregano, powdered
1 tsp Chili powder
***1 tsp Cayenne Pepper
***1 tsp crushed Red Pepper
***1/8 tsp cinnamon
***optional for a spicy/hot version…double these amounts for the more daring and adventurous heat seekers.
EDIT: the cinnamon helps to smooth over any bitter aftertaste from the cayenne pepper.
This recipe is enough for two large chickens with a reasonably heavy dose.